Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

Food Chemistry

Volumn 272, Issue , 2019, Pages 653-662

  Devlamynck, Tim ^a,b   te Poele, Evelien M ^a,d   Quataert, Koen ^b   Gerwig, Gerrit J ^a,c   Van de Walle, Davy ^b   Dewettinck, Koen ^b   Kamerling, Johannis P ^a,c   Soetaert, Wim ^b   Dijkhuizen, Lubbert ^a,d  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b GHENT UNIVERSITY   (Belgium)

^c UTRECHT UNIVERSITY   (Netherlands)

^d CarbExplore Research BV   (Netherlands)

Author keywords

Biocatalysis; Glucansucrase; Sensory analysis; Stevioside; Sweeteners; Glucosylation

Indexed keywords

ALKYLATION; FOOD ADDITIVES; GLYCOSYLATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANTS (BOTANY); SENSORY ANALYSIS; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

BIOCATALYSIS; GLUCANSUCRASE; GLUCOSYLATION; STEVIOSIDES; SWEETENERS;

GLYCOSIDES;

GLUCAN; GLUCANSUCRASE; STEVIOL; STEVIOLBIOSIDE; STEVIOSIDE; SUCRASE; SWEETENING AGENT; UNCLASSIFIED DRUG; ALTERNANSUCRASE; BACTERIAL PROTEIN; GLUCOSIDE; GLYCOSYLTRANSFERASE; KAURANE DERIVATIVE; SUCROSE;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; ASH; BIOCATALYSIS; BITTER TASTE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; CHROMATOGRAPHY; DEVELOPED COUNTRY; DIET; ENZYME ACTIVITY; GLYCOSYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS REUTERI; MASS SPECTROMETRY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; METHYLATION; MUTANT; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ORGANOLEPTIC PROPERTY; PLANT LEAF; PROTON NUCLEAR MAGNETIC RESONANCE; RESPONSE SURFACE METHOD; SENSORY ANALYSIS; STEVIA REBAUDIANA; SWEETNESS; TASTE; TIME; CHEMISTRY; ENZYMOLOGY; GENETICS; HUMAN; ISOMERISM; LACTOBACILLUS; METABOLISM; MUTAGENESIS; PHYSIOLOGY; STEVIA;

BACTERIAL PROTEINS; DITERPENES, KAURANE; GLUCOSIDES; GLYCOSYLATION; GLYCOSYLTRANSFERASES; HUMANS; ISOMERISM; LACTOBACILLUS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; MUTAGENESIS; PLANT LEAVES; STEVIA; SUCROSE; SWEETENING AGENTS; TASTE;

EID: 85052193945     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.025     Document Type: Article

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