Bioconversion and characteristics of the rebaudioside D-like compound by glucosyltransferases combination

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-30 DOI:10.1016/j.foodchem.2025.145391

Hye-Jin Kim , Ok Cheol Kim , Seong-Jin Hong , Hye-Jin Kang , Da Eun Jang , Boo-Su Park , Jeong-Yong Cho , Young-Min Kim

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Abstract

Rebaudioside D (RD) is an alternative sweetener that has attracted attention due to its lower bitterness compared to stevioside (ST) and rebaudioside A (RA). However, its lower water solubility restricts its application in the food industry. Rebaudioside D-like compound (RDLC) was produced by combining two types of glucosyltransferases. The rebaudioside A-like compound (RALC) was produced first, followed by the production of RDLC. The structures of the isolated RALC and RDLC were elucidated by MS and NMR experiments. RDLC showed a 40-fold increase in water solubility compared to RD and maintained storage stability for 30 days at 25 °C. RDLC was stable at 120 °C and within a pH range of 2 to 10. In a soft drink, RDLC enhanced stability compared to ST and RA. Furthermore, RDLC revealed a more than 3.52-fold decrease in the glucose generation rate compared to enzymatically modified stevia, and it was finally converted to rebaudioside E.

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葡萄糖基转移酶联合利鲍迪苷d样化合物的生物转化及特性研究

雷鲍迪苷D （RD）是一种替代甜味剂，由于其苦味较甜菊糖苷（ST）和雷鲍迪苷A （RA）低而受到人们的关注。但其较低的水溶性限制了其在食品工业中的应用。雷鲍迪苷d样化合物（RDLC）是由两种糖基转移酶结合合成的。首先制备雷鲍迪苷a样化合物（RALC），然后制备雷鲍迪苷a样化合物（RDLC）。分离得到的RALC和RDLC的结构通过质谱和核磁共振实验进行了表征。与RD相比，RDLC的水溶性提高了40倍，并在25 °C下保持了30 天的储存稳定性。RDLC在120 °C和pH 2 ~ 10范围内稳定。在软饮料中，与ST和RA相比，RDLC增强了稳定性。此外，与酶修饰的甜菊糖相比，RDLC的葡萄糖生成速率降低了3.52倍以上，最终转化为雷鲍迪苷E。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.