Enzymic Production of Sweet Stevioside Derivatives : Transglucosylation by Glucosidases(Organic Chemistry)

概要

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For the purpose of improving sweetness and a further study on the structure-sweetness relationship of steviol glycosides, transglycosylation of stevioside by a variety of commercial glucosidases was investigated. It was revealed that two α-glucosidases gave glucosylated products. Transglucosylation of stevioside by Pullulanase and pullulan exclusively afforded three products, 13-ο-[β-maltotriosyl-(1→2)-β-D-glucosyl]-19-ο-β-D-glucosyl-steviol (1), 13-ο-[β-maltosyl-(1→2)-β-D-glucosyl]-19-ο-β-D-glucosyl-steviol (2) and 13-ο-β-sophorosyl-19-ο-β-maltotriosyl-steviol (3). All of these products have already been obtained by trans-α-1,4-glucosylation of stevioside by the cyclodextrin glucanotransferase starch system, and 1 and 2 have been proven to be tasty and potent sweetners. Transglucosylation of stevioside by Biozyme L and maltose afforded three new products, 4,5 and 6. the structures of these compounds being elucidated as 13-ο-β-sophorosyl-19-ο-β-isomaltosyl-steviol (4), 13-ο-[β-isomaltosyl(1→2)-β-D-glucosyl]-19-ο-β-D-glucosyl-steviol (5) and 13-ο-[β-nigerosyl-(1→2)-β-D-glucosyl]-19-ο-β-D-glucosyl-steviol (6). A significantly high quality of taste was evaluated for 4.
社団法人日本農芸化学会の論文
1991-12-23