Synthesis of oligosaccharide-containing orange juice using glucansucrase
Nguyen Thi Thanh Hanh, ¼¿¹½½, Á¶À翵, Lee Sun, Kim Gha-Hyun J., À±Á¾¿ø, ¾È½ÂÇö, Hwang Kyeong-Hwan, ¹ÚÁؼº, Àåżö, ±èµµ¸¸,
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( Nguyen Thi Thanh Hanh )
Seoul National University Institute of Food Industrialization
¼¿¹½½ ( Seo Ye-Seul )
Seoul National University Institute of Food Industrialization
Á¶À翵 ( Cho Jae-Young )
Seoul National University Institutes of Green Bio Science and Technology
( Lee Sun )
Seoul National University Institutes of Green Bio Science and Technology
( Kim Gha-Hyun J. )
University of California School of Pharmacy
À±Á¾¿ø ( Yoon Jong-Won )
Samyang Biopharmaceuticals Corporation
¾È½ÂÇö ( Ahn Seung-Hyun )
Rural Development Administration National Institute of Crop Science Planning and Coordination Division
( Hwang Kyeong-Hwan )
Amorepacific Corporation R&D Center
¹ÚÁؼº ( Park Jun-Seong )
Amorepacific Corporation R&D Center
Àåżö ( Jang Tae-Su )
Seoul National University Institute of Food Industrialization
±èµµ¸¸ ( Kim Do-Man )
Seoul National University Institute of Food Industrialization
Abstract
Orange juice is a well-accepted fruit juice, and is a natural source of various vitamins, especially vitamin C, as well as sugar, potassium, thiamine, folate, flavonoids and antioxidants. The respective fructose, glucose, and sucrose concentrations were 9.3, 22.9, and 48.1 g/L in the original orange juice used in this study, and 183.4, 170.1, and 142.8 g/L after concentration. Over 97% of the sucrose in the juice was enzymatically converted to glucooligosaccharides upon addition of 3 U/mL dextransucrase, prepared from Leuconostoc mesenteroides 512FMCM, at 16¡ÆC. The synthesized oligosaccharides comprised 35.0% of the total saccharides in the concentrated juice and 31.7% in the original juice. The optimum conditions for oligosaccharide synthesis using the concentrated juice were 35.2 ¡¿ 10?1 U/mL dextransucrase and 1% Ca(OH)2. The calories in the original and modified concentrated orange juices were 325.4 and 246.7 kcal/L, respectively. Compared to the original concentrated juice, the enzyme-modified concentrated juice prevented the formation of 62.7% of the insoluble glucan resulting from addition of mutansucrase, produced by Streptococcus mutans.
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glucansucrase; Leuconostoc mesenteroides; low calorie; oligosaccharide; orange juice
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