Enzymatic transformation of stevioside using a β-galactosidase from Sulfolobus sp. Issue 10 (5th August 2015)

• Record Type: Journal Article
• Authors: Wan, Hui-da; Xia, Yong-mei
• Is Part Of: Food & function. Volume 6:Issue 10(2015)
• Page Start: 3291
• Page End: 3295
• Publication Date: 2015-08-05
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c5fo00631g
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Enzymatic hydrolysis and transgalactosylation of stevioside (St) using a β-galactosidase from Sulfolobus sp. Abstract : Enzymatic hydrolysis and transgalactosylation of stevioside (St) were investigated using a β-galactosidase from Sulfolobus sp. The hydrolysis yielded steviol as the main final product. Under the optimal transgalactosylation conditions, the highest conversion of stevioside was 87.3% with lactose as a donor, several galactosylated products (St-Gals) were obtained. Metal ions such as Na +, K 2+, Ca 2+, Ba 2+, Mn 2+ and Mg 2+ (2 mM) did not affect the transgalactosylation activity, while Fe 2+, Fe 3+ and Cu 2+ reduced the transgalactosylation activity of β-galactosidase to 64%, 33% and 18%, respectively.