Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness.
Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness.
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DOI：
10.4014/jmb.1512.12085
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发表时间：
2016-03
影响因子：
2.8
通讯作者：
Jin-A Ko;Y. Ryu;Ji-Young Park;Cha Young Kim;Joong-Su Kim;S. Nam;W. Lee;Young-Min Kim
中科院分区：
文献类型：
--
作者：
Jin-A Ko;Y. Ryu;Ji-Young Park;Cha Young Kim;Joong-Su Kim;S. Nam;W. Lee;Young-Min Kim
采用两种右旋蔗糖酶合成糖苷。LcDexT从Leuconosotoc citreum中分离得到，LlDexT从Leuconostoc lactis中分离得到。通过薄层色谱和高效液相色谱分析，LcDexT和LlDexT区域选择性地将一个葡萄糖基残基转移到冬冬苷的13- o -葡萄糖基部分，产率高达59-66%。对这些葡萄糖苷的甜度评价表明，它们的口感质量尤其优于冬冬糖苷。这些结果表明，不同的区域选择性葡聚糖酶在冬冬糖苷的13- o -葡萄糖基部分进行转糖基化可以提高其甜度和口感品质。
Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.