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    Synthesis of oligosaccharide-containing orange juice using glucansucrase

    Biotechnology and Bioprocess Engineering 2015년 20권 3호 p.447 ~ 452
    Nguyen Thi Thanh Hanh, 서예슬, 조재영, Lee Sun, Kim Gha-Hyun J., 윤종원, 안승현, Hwang Kyeong-Hwan, 박준성, 장태수, 김도만,
    소속 상세정보
     ( Nguyen Thi Thanh Hanh ) 
    Seoul National University Institute of Food Industrialization
    서예슬 ( Seo Ye-Seul ) 
    Seoul National University Institute of Food Industrialization
    조재영 ( 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
    윤종원 ( Yoon Jong-Won ) 
    Samyang Biopharmaceuticals Corporation
    안승현 ( Ahn Seung-Hyun ) 
    Rural Development Administration National Institute of Crop Science Planning and Coordination Division
     ( Hwang Kyeong-Hwan ) 
    Amorepacific Corporation R&D Center
    박준성 ( Park Jun-Seong ) 
    Amorepacific Corporation R&D Center
    장태수 ( Jang Tae-Su ) 
    Seoul National University Institute of Food Industrialization
    김도만 ( Kim Do-Man ) 
    Seoul National University Institute of Food Industrialization
    KMID : 1094720150200030447    DOI : 10.1007/s12257-014-0741-x

    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°C. 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.

    키워드

    glucansucrase; Leuconostoc mesenteroides; low calorie; oligosaccharide; orange juice

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