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Biomolecules 2019, 9(1), 27; https://doi.org/10.3390/biom9010027

Enzymatic Synthesis and Characterization of a Novel α-1→6-Glucosyl Rebaudioside C Derivative Sweetener

1
Cargill Inc., 14800 28th Ave N, Plymouth, MN 55447, USA
2
Cargill Inc., 3201 Needmore Rd, Dayton, OH 45414, USA
3
Steelyard Analytics, Inc., 704 Quince Orchard Rd., Ste. 130, Gaithersburg, MD 20878, USA
*
Author to whom correspondence should be addressed.
Received: 14 December 2018 / Revised: 31 December 2018 / Accepted: 4 January 2019 / Published: 14 January 2019
(This article belongs to the Special Issue Evaluation and formulation of Bioactive Terpenes)
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Abstract

Zero-calorie high-intensity sweeteners from natural sources perform very well in the market place. This has encouraged food scientists to continue the effort to search for novel natural ingredients to satisfy consumer demand. Rebaudioside C (reb C) is the third most prevalent steviol glycoside in the leaves of the Stevia rebaudiana Bertoni plant, but has limited applications in food and beverage products due to its low sweetness and high lingering bitterness compared to other major steviol glycosides, such as rebaudioside A (reb A). Here we present a new enzyme modification strategy to improve the taste profile of reb C by using Cargill’s propriety enzyme and sucrose as a glucose donor. A novel α-1→6-glucosyl reb C derivative was produced and its structure was elucidated by mass spectrometry and NMR spectroscopy. Sensory analysis demonstrated that this new reb C derivative has improved sweetness, reduced bitterness, and enhanced solubility in water. View Full-Text
Keywords: steviol glycosides; diterpene glycosides; high intensity sweetener; enzyme modified stevia; glycosylated steviol glycosides; rebaudioside C; characterization; α-1→6-glucosyl rebaudioside C steviol glycosides; diterpene glycosides; high intensity sweetener; enzyme modified stevia; glycosylated steviol glycosides; rebaudioside C; characterization; α-1→6-glucosyl rebaudioside C
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Yang, Z.; Uhler, B.; Zheng, T.; Adams, K.M. Enzymatic Synthesis and Characterization of a Novel α-1→6-Glucosyl Rebaudioside C Derivative Sweetener. Biomolecules 2019, 9, 27.

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