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Title 

Glucosyl rubusosides by dextransucrases improve the quality of taste and sweetness

Authors 

Jin-A KoYoung Bae RyuJi Young ParkCha Young KimJoong Su KimS H NamWoo Song LeeY M Kim

Publisher 

The Korean Society for Applied Microbiology

Issue Date 

2016

Citation 

Journal of Microbiology and Biotechnology, vol. 26, no. 3, pp. 493-497

Keywords 

Acceptor reactionDextransucraseLeuconostoc citreumLeuconostoc lactisRubusoside

Abstract 

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.

ISSN 

1017-7825

Link 

http://dx.doi.org/10.4014/jmb.1512.12085

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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