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Título: | Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles |
Autor: | Muñoz Labrador, Ana CSIC ORCID ; Azcarate, Silvana; Lebrón-Aguilar, Rosa CSIC ORCID ; Quintanilla-López, Jesús Eduardo CSIC ORCID ; Galindo-Iranzo, Plácido CSIC ORCID ; Kolida, Sofía; Methven, Lisa; Rastall, Robert A.; Moreno, F. Javier CSIC ORCID ; Hernández-Hernández, Oswaldo CSIC ORCID | Palabras clave: | Sweetener CG Tase Design of experiments Glycosylation Licorice Steviol Bitterness Glycosides Rebaudioside A Stevia rebaudiana |
Fecha de publicación: | 26-nov-2020 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Foods 9(12): 1753 (2020) | Resumen: | To improve flavor profiles, three cyclodextrin glucosyltransferases (CGTases) from different bacteriological sources, <i>Paenibacillus macerans</i>, <i>Geobacillus</i> sp. and <i>Thermoanaerobacter</i> sp., were used with an extract of steviol glycosides (SVglys) and rebaudioside A (RebA) as acceptor substrates in two parallel sets of reactions. A central composite experimental design was employed to maximize the concentration of glucosylated species synthesized, considering temperature, pH, time of reaction, enzymatic activity, maltodextrin concentration and SVglys/RebA concentration as experimental factors, together with their interactions. Liquid chromatography coupled to a diode-array detector (LC-DAD), liquid chromatography-mass spectrometry (LC-ESI-MS) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) were used to characterize and identify the chemical structures obtained along the optimization. To assess the impact on the sensory properties, a sensory analysis was carried out with a group of panelists that evaluated up to 16 sensorial attributes. CGTase transglucosylation of the C-13 and/or C-19 led to the addition of up to 11 glucose units to the steviol aglycone, which meant the achievement of enhanced sensory profiles due to a diminution of bitterness and licorice appreciations. The outcome herein obtained supposes the development of new potential alternatives to replace free sugars with low-calorie sweeteners with added health benefits. | URI: | http://hdl.handle.net/10261/225651 | DOI: | 10.3390/foods9121753 | E-ISSN: | 2304-8158 | Identificadores: | doi: 10.3390/foods9121753 |
Aparece en las colecciones: | (CIAL) Artículos (IQF) Artículos |
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