ENZYMATIC MODIFICATION OF STEVIOL GLYCOSIDES OF THE PLANT STEVIA REBAUDIANA BERTONI IN ORDER TO REMOVE BITTER TASTE

Postgraduate Thesis uoadl:2894305 59 Read counter

Unit:
Κατεύθυνση Μικροβιακή Βιοτεχνολογία
Library of the School of Science
Deposit date:
2020-01-13
Year:
2020
Author:
Chorozian Kochar-Korin
Supervisors info:
Δημήτριος Χατζηνικολάου, Αναπληρωτής Καθηγητής, Βιολογίας, Ε.Κ.Π.Α.

Ευάγγελος Τόπακας, Αναπληρωτής Καθηγητής, Χημικών Μηχανικών, Ε.Μ.Π.

Κοσμάς Χαραλαμπίδης, Αναπληρωτής Καθηγητής, Βιολογίας, Ε.Κ.Π.Α.
Original Title:
ΕΝΖΥΜΙΚΗ ΤΡΟΠΟΠΟΙΗΣΗ ΤΩΝ ΓΛΥΚΟΖΙΤΩΝ ΣΤΕΒΙΟΛΗΣ ΤΟΥ ΦΥΤΟΥ STEVIA REBAUDIANA BERTONI ΜΕ ΣΚΟΠΟ ΤΗΝ ΑΠΟΜΑΚΡΥΝΣΗ ΤΗΣ ΠΙΚΡΗΣ ΕΠΙΓΕΥΣΗΣ
Languages:
English
Greek
Translated title:
ENZYMATIC MODIFICATION OF STEVIOL GLYCOSIDES OF THE PLANT STEVIA REBAUDIANA BERTONI IN ORDER TO REMOVE BITTER TASTE
Summary:
Τhe demand for natural sweeteners as alternatives for sucrose is constantly increasing due to the worldwide ever-growing incidence of obesity, diabetes, hyperlipidemia, and dental caries in children. On the other hand, the use of artificial (synthetic) sweeteners, like aspartame, acesulfame, saccharin, sucralose, and neotame, is strongly discouraged, due to several toxic side effects. Stevia plant is likely to remain a major source of noncaloric high-potency sweeteners for the growing natural food market in the future. But, although the sales of products that contain Stevia compounds as the sole alternative sweetener source have more than doubled in the last 4 years, the bitter aftertaste of steviol glycosides, perceived by almost half of the human population, is still a troublesome feature. During the last 10 years, a great dealof attention has been paid toimprove the quality of taste and simultaneously to increase the sweetness of steviol glycosides. Enzymatic glucosylation is a strategy to reduce stevioside bitterness, but reported glucosylation reactions suffer from low productivities. Here we tested enzymes which hydrolyse a substrate-donor, releasing a monosaccharide, and binds with the steviol glucoside acceptor. In order to maximize the yield of these reactions we tested the enzyme loading, the reaction time, the temperature and the steviol glucoside concentration.
Main subject category:
Science
Keywords:
Stevioside, rebaudioside A, transglucosylation, β-glucosidase, β-galactosidase, stevia sweeteners
Index:
No
Number of index pages:
0
Contains images:
Yes
Number of references:
269
Number of pages:
96

Chorozian Kochar Master.pdf
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