Bioconversion and characteristics of the rebaudioside D-like compound by glucosyltransferases combination.

Abstract

Rebaudioside D (RD) is an alternative sweetener that has attracted attention due to its lower bitterness compared to stevioside (ST) and rebaudioside A (RA). However, its lower water solubility restricts its application in the food industry. Rebaudioside D-like compound (RDLC) was produced by combining two types of glucosyltransferases. The rebaudioside A-like compound (RALC) was produced first, followed by the production of RDLC. The structures of the isolated RALC and RDLC were elucidated by MS and NMR experiments. RDLC showed a 40-fold increase in water solubility compared to RD and maintained storage stability for 30 days at 25 °C. RDLC was stable at 120 °C and within a pH range of 2 to 10. In a soft drink, RDLC enhanced stability compared to ST and RA. Furthermore, RDLC revealed a more than 3.52-fold decrease in the glucose generation rate compared to enzymatically modified stevia, and it was finally converted to rebaudioside E.