Effects of Enzymatic Transglycosylation of Steviol Glycosides on Their Taste Profile
Abstract
Enzymatic transglycosylation is an effective method for structural modification of biologically active compounds, including high-intensity sweeteners. Enzymatic transglycosylation of Steviol glycosides from Stevia rebaudiana was studied. Bacillus stearothermophilus St-88 was used as producer for cyclomaltodextrin glucanotransferase (CGTase). CGTase can be an effective biocatalyst in the transglucosylation reaction of Rebaudioside A, Rebaudioside D, Rebaudioside M in the presense of cyclodextrins or/and starch as donors. The possibility of obtaining steviol glycosides with different length of side chains was demonstrated. Isolation and purification of individual derivatives (RebD-G1 / G2, RebM-G1 / G2, RebA-G1 / G2) was performed on 10 chromatographic columns connected to each other, Diaion HP-20 resin was used. It is shown that transglycosylated steviol glycosides are excellent high intensity sweeteners that can act as taste modulators for unmodified steviol glycosides.
About the Authors
K. V. Chkhan
Moscow State University of Food Production; Scientific- Research laboratory of PureCircle. Limited
Russian Federation
Russian Federation
M. B. Moiseyak
Moscow State University of Food Production
Russian Federation
Russian Federation
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Review
For citations:
Chkhan K.V., Moiseyak M.B. Effects of Enzymatic Transglycosylation of Steviol Glycosides on Their Taste Profile. Storage and Processing of Farm Products. 2019;(1):86-97. (In Russ.)
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