WO2022114632A1 - 포도당 전이 스테비아를 포함하는 감미질이 개선된 조성물 - Google Patents
포도당 전이 스테비아를 포함하는 감미질이 개선된 조성물 Download PDFInfo
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- WO2022114632A1 WO2022114632A1 PCT/KR2021/016616 KR2021016616W WO2022114632A1 WO 2022114632 A1 WO2022114632 A1 WO 2022114632A1 KR 2021016616 W KR2021016616 W KR 2021016616W WO 2022114632 A1 WO2022114632 A1 WO 2022114632A1
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- WO
- WIPO (PCT)
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- glucose
- rebaudioside
- glucose transfer
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Images
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/258—Rebaudioside
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/262—Stevioside
Definitions
- the present application relates to a sweetener composition
- a sweetener composition comprising glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C, a composition for preparing the sweetener, a method for preparing a sweetener using a steviol glycoside by-product, and a method for improving sweetness quality it's about
- the most commercially available product is known as high-purity rebaudioside A with a purity of 95 to 97%.
- a crystallization process is required to manufacture high-purity stevia sweetener, and there is a limitation in that a large amount of ingredients with poor sweetness quality are included in the liquid by-product generated when the solid content is separated thereafter.
- the components of by-products are typically stevioside, rebaudioside C, and the like, and these by-products have a strong bitter taste and lack of marketability, so they are dried and used as inexpensive fertilizers or feeds, or sold at low value.
- the present inventors can prepare a glucose-transferred stevia composition of a specific composition, and such a glucose-transferred stevia composition with improved sweetness It was confirmed that it can be a value-added product.
- One object of the present application is to provide a sweetener composition comprising glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C.
- Another object of the present application is to provide a composition for preparing a sweetener comprising a steviol glycoside by-product.
- Another object of the present application is to provide a method for preparing a sweetener composition comprising glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C.
- Another object of the present application is to provide a method for improving sweetness.
- Another object of the present application relates to a sweetener manufacturing use.
- Another object of the present application relates to the use of sweetener improvement.
- a sweetener composition having a specific composition may be prepared using a by-product generated in the steviol production process as a raw material.
- the sweetener composition and the composition for preparing a sweetener of such a specific composition have excellent sweetening quality, they can be utilized as a high value-added method in various industries such as food or feed.
- 1 to 3 are diagrams showing HPLC results of a composition containing glucose-transferred steviol glycosides prepared using a steviol glycoside by-product.
- One aspect of the present application provides a sweetener composition comprising glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C. Specifically, based on 100 parts by weight of the sweetener composition, 5 to 30 parts by weight of glucose transfer rebaudioside A, 5 to 30 parts by weight of glucose transfer stevioside, and 5 to 20 parts by weight of glucose transfer rebaudioside C It provides a sweetener composition comprising.
- the sweetener composition may have improved sweetness compared to commercially available high-purity rebaudioside A, and specifically, the sweetener composition may have improved sweetness compared to rebaudioside A with a purity of 95% or more, and more specifically, Sweetness improvement may be sweetness improvement, already reducing and/or reducing off-flavor, but is not limited thereto.
- the sweetener composition is a glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1 in a general steviol glycoside by-product, a microorganism expressing it, or a culture of the microorganism or Lactobacillus mali . It may be characterized in that it can provide a sweetener composition of the composition, but is not limited thereto.
- the sweetener composition may further include a cofactor capable of increasing the stability of the sweetener composition, but is not limited thereto.
- a cofactor capable of increasing the stability of the sweetener composition, but is not limited thereto.
- the cofactor include, but are not limited to, metal ions, metal salts, excipients, and preservatives.
- the glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C are a kind of glucose transfer steviol glycoside, and rebaudioside A, stevioside, and ribau which are a kind of steviol glycoside It may be that each glucose is transferred to dioside C.
- steviol glycoside is one of natural sweeteners, and may be represented by the following formula (1).
- R 1 may have hydrogen (H) bonded to it, or 1 to 3 glucose may be bonded to each other by a ⁇ bond, and R 2 may have glucose to xylose to ram.
- Rhamnose is bound by a ⁇ bond, and 0 to 2 Glucose may be bound here by a ⁇ bond, but the present invention is not limited thereto.
- the steviol glycoside is stevioside, rubusoside, dulcoside A, rebaudioside A, rebaudioside C, rebaudioside D ), rebaudioside E (rebaudioside E), rebaudioside F (rebaudioside F), and may be at least one selected from the group consisting of rebaudioside M (rebaudioside M), but is not limited thereto.
- Such steviol glycosides include a crude enzyme solution having glucose transfer activity, the glucose transferase, a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or the microorganism or Lactobacillus mali ). In the presence of water and a glucose donor, glucose transfer can be transformed into steviol glycoside, but is not limited thereto.
- glucose donor in the present application may be any of an oligomer of glucose, a polymer of glucose and a cyclic form thereof, which can be reacted in the presence of a glucose transferase to transfer one or more glucose to a steviol glycoside, specifically It may be sugar, but is not limited thereto.
- rebaudioside A is a kind of steviol glycoside, and thus may share the characteristics of the structure of Formula 1 above.
- the rebaudioside A may be one represented by the following formula (2)
- the stevioside may be one represented by the following formula (3)
- the rebaudioside C is represented by the following formula (4) or formula (5) it could be
- glucoseated steviol glycoside may be one in which glucose is added to the steviol glycoside.
- the glucose transfer steviol glycoside may be in a form in which 1 to 4 glucose is added through an ⁇ -bond at the position of 19-OH (when R 1 is H in Formula 1, -OH bonded to C 19 ) , More specifically, 1 to 4 glucose may be added through ⁇ -(1,6) bond to glucose bonded to the 19-OH position of the steviol glycoside, but is not limited thereto.
- the glucose transfer rebaudioside A may be, for example, in a form in which glucose is added through an ⁇ -(1,6) bond to the 6th position of glucose bonded to the 19th carbon position, and 13-[ (2-O- ⁇ -D-glucopyanosyl-3-O- ⁇ -D-glucopyranosyl- ⁇ -D-glucopyanosyl)oxy]ent-kaur-16-en-19-oic acid 6-O- ⁇ -D-glucopyranose It may be - ⁇ -D-glucopyanosyl ester, but is not limited thereto.
- the glucose transfer stevioside may be, for example, a form in which glucose is added through an ⁇ -(1,6) bond to the 6th position of glucose bonded to the 19th carbon position, and more specifically, 13-[( 2-O- ⁇ -D-glucopyranosyl- ⁇ -D-glucopyanosyl)oxy]ent-kaur-16-en-19-oic acid 6-O- ⁇ -D-glucopyanosyl- ⁇ -D-glucopyanosyl ester,
- the present invention is not limited thereto.
- the glucose transfer steviol glycoside is a glucose transfer enzyme, a glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1, a microorganism or the microorganism or Lactobacillus mali using sugar and steviol glycoside as a substrate.
- glucose may be added to the steviol glycoside, but is not limited thereto.
- glucose transfer rebaudioside A may be rebaudioside A with glucose added
- glucose transfer stevioside may be stevioside with glucose added
- glucose transfer rebaudioside C may be glucose added to rebaudioside C.
- the glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C are those in which glucose is linked by an ⁇ -(1,6) bond through glucose bonded to the 19-OH position.
- the present invention is not limited thereto.
- the glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C may contain 1 to 4 glucose, but is not limited thereto.
- the sweetener composition contains 5 to 30 parts by weight of glucose transfer rebaudioside A, 6 to 30 parts by weight, 7 to 30 parts by weight, 8 to 30 parts by weight, 9 to 30 parts by weight based on 100 parts by weight of the sweetener composition.
- the sweetener composition contains 5 to 30 parts by weight of glucose transfer stevioside, 6 to 30 parts by weight, 7 to 30 parts by weight, 8 to 30 parts by weight, 9 to 30 parts by weight, 10 to 30 parts by weight based on 100 parts by weight of the sweetener composition.
- the sweetener composition contains 5 to 20 parts by weight of glucose transfer rebaudioside C, 6 to 20 parts by weight, 7 to 20 parts by weight, 7.12 to 20 parts by weight, 8 to 20 parts by weight, based on 100 parts by weight of the sweetener composition; 9 to 20 parts by weight, 9.26 to 20 parts by weight, 10 to 20 parts by weight, 10.24 to 20 parts by weight, 5 to 15 parts by weight, 6 to 15 parts by weight, 7 to 15 parts by weight, 7.12 to 15 parts by weight, 8 to 15 parts by weight, 9 to 15 parts by weight, 9.26 to 15 parts by weight, 10 to 15 parts by weight, 10.24 to 15 parts by weight, 5 to 11 parts by weight, 6 to 11 parts by weight, 7 to 11 parts by weight, 7.12 to 11 parts by weight parts, 8 to 11 parts by weight, 9 to 11 parts by weight, 10 to 11 parts by weight, 10.24 to 11 parts by weight, 5 to 10.24 parts by weight, 6 to 10.24 parts by weight, 7 to 10 parts by weight, 7.12 to 11 parts by weight parts, 8 to
- the sweetener composition may be a sweetener composition further comprising glucose transfer rebaudioside F, glucose transfer dulcoside A (Dulcoside A), and glucose transfer rubusoside (Rubusoside). It is not limited.
- glucose-transferred rebaudioside F is a type of glucose-transferred steviol glycoside, and may include glucose added to “rebaudioside F”.
- “rebaudioside F” is a type of steviol glycoside, may share the characteristics of the structure of Formula 1, and may be represented by Formula 8 below.
- glucose-transferred dulcoside A is a type of glucose-transferred steviol glycoside, and may include glucose added to “dulcoside A”.
- dioside A is a type of steviol glycoside, may share the characteristics of the structure of Formula 1, and may be represented by Formula 9 below.
- glucose-transferred rubusoside is a type of glucose-transferred steviol glycoside, and may include glucose added to “rubusoside”.
- rubberoside is a type of steviol glycoside, may share the characteristics of the structure of Chemical Formula 1, and may be represented by the following Chemical Formula 10.
- the sweetener composition comprises 0.5 to 3 parts by weight of glucose transfer rebaudioside F, 0.5 to 3 parts by weight of glucose transfer dulcoside A, and 0.5 to 5 parts by weight of glucose transfer rubusoside, based on 100 parts by weight of the sweetener composition. It may further include any one or more selected from, but is not limited thereto.
- the sweetener composition contains 0.5 to 3 parts by weight of glucose transfer rebaudioside F, 0.5 to 2 parts by weight, 0.5 to 1.5 parts by weight, 1 to 3 parts by weight, 1 to 2 parts by weight based on 100 parts by weight of the sweetener composition. Parts by weight, 1.03 to 1.5 parts by weight, may be included, but is not limited thereto.
- the sweetener composition contains 0.5 to 3 parts by weight of glucose transfer dulcoside A, 0.5 to 2 parts by weight, 0.5 to 1.93 parts by weight, 0.5 to 1.23 parts by weight, 1 to 3 parts by weight, 1 to 2 based on 100 parts by weight of the sweetener composition. Parts by weight, 1 to 1.93 parts by weight, 1 to 1.23 parts by weight, 1.08 to 3 parts by weight, 1.08 to 1.93 parts by weight, 1.08 to 1.23 parts by weight, 1.23 to 1.93 parts by weight may be included, but is not limited thereto.
- the sweetener composition contains 0.5 to 5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.5 to 2.42 parts by weight, 0.5 to 1.52 parts by weight, 1 to 5 parts by weight of glucose transfer rubusoside, based on 100 parts by weight of the sweetener composition. parts by weight, 1-4 parts by weight, 1 to 3 parts by weight, 1 to 2.42 parts by weight, 1 to 1.52 parts by weight, 1.27 to 5 parts by weight, 1.27 to 4 parts by weight, 1.27 to 3 parts by weight, 1.27 to 2.42 parts by weight , 1.27 to 1.52 parts by weight, 1.52 to 5 parts by weight, 1.52 to 4 parts by weight, 1.52 to 3 parts by weight, 1.52 to 2.42 parts by weight, but is not limited thereto.
- steviol glycoside and "glucose-transferred steviol glycoside” are as described above.
- the glucose transfer steviol glycoside, glucose transfer rebaudioside A, glucose transfer stevioside, glucose transfer rebaudioside C, or a sweetener composition comprising the same may be prepared from a stevio glycoside by-product.
- the glucose transfer steviol glycoside, glucose transfer rebaudioside A, glucose transfer stevioside, glucose transfer rebaudioside C, or sweetener composition comprises a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same , or may be prepared using a culture of the microorganism or Lactobacillus mali , specifically, a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1 in the stevio glycoside by-product generated during production of Stevia, this It may be prepared by treating a culture of the expressing microorganism, or the microorganism or Lactobacillus mali , but is not limited thereto.
- the Lactobacillus mali culture medium may be one used as a coenzyme, may include a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1, and the amino acid sequence of SEQ ID NO: 1 may be derived from the Lactobacillus mali.
- the present invention is not limited thereto.
- steviol glycoside by-product may be a by-product generated during the stevia manufacturing process, and if the sweetener composition can be prepared, the type, composition, content, and manufacturer are not limited.
- the steviol glycoside by-product is a glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or the microorganism or Lactobacillus mali
- the sweetener composition can be prepared If there is, it is not limited to the type.
- the steviol glycoside by-product is stevioside, rubusoside, dulcoside A, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, And it may be any one or more selected from the group consisting of rebaudioside M, but is not limited thereto.
- the steviol glycoside by-product may be a liquid by-product from which crystallized rebaudioside A is separated, and may include rebaudioside A in an amount of more than 0 and 30 parts by weight or less based on 100 parts by weight of the by-product, but is not limited thereto. .
- the steviol glycoside by-product contains more than 0 and 45 parts by weight of stevioside based on 100 parts by weight of the by-product, more than 0 and 43.1 parts by weight, more than 0 and not more than 32 parts by weight, or 100 parts by weight of the by-product, rebaudioside C. It may further include 12 or less parts by weight or more than 0 and 11 parts by weight or less, but is not limited thereto.
- the steviol glycoside by-product is a by-product generated during the stevia production process, and may include rebaudioside A, stevioside, and rebaudioside C in a weight ratio of 1.5 to 2.5: 1.5 to 6: 1, but limited thereto. it is not going to be
- glucose transferase refers to an enzyme that transfers glucose from a glucose donor to a glucose acceptor.
- the glucose transferase may have a use for producing a glucose transfer steviol glycoside by transferring glucose from a glucose donor to a steviol glycoside.
- the glucose transferase may be an enzyme comprising the amino acid sequence of SEQ ID NO: 1.
- the glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1 may be an enzyme derived from the genus Lactobacillus , specifically, an enzyme derived from Lactobacillus mali , but is not limited thereto.
- the glucose transferase comprising the amino acid sequence of SEQ ID NO: 1 may have a conversion rate from steviol glycoside to glucose transfer steviol glycoside of 50% or more, specifically 60% or more, more specifically 70% or more, more specifically 80 % or more, in particular 90% or more, but is not limited thereto.
- a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or a culture of the microorganism or Lactobacillus mali using sugar and steviol glycoside as substrates to decompose sugar into glucose and selective for steviol glycoside 1 to 4 glucose may be linked by an ⁇ -bond, but the present invention is not limited thereto.
- a glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or a culture of the microorganism or Lactobacillus mali using sugar and stevia by-product as a substrate, the glucose transfer rebaudioside A, glucose transfer A sweetener composition comprising stevioside and glucose transfer rebaudioside C, based on 100 parts by weight of the sweetener composition, 5 to 30 parts by weight of glucose transfer rebaudioside A, 5 to 30 parts by weight of glucose transfer stevioside, and A sweetener composition comprising 5 to 20 parts by weight of glucose transfer rebaudioside C may be prepared, but is not limited thereto.
- the glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or a culture of the microorganism or Lactobacillus mali is a byproduct of sugar and stevia as a substrate, and glucose transfer rebaudio in the sweetener composition It is possible to prepare a sweetener composition that further comprises side F, but is not limited thereto.
- the enzyme comprising the amino acid sequence of SEQ ID NO: 1 is used in combination with an enzyme having the amino acid sequence of SEQ ID NO: 1, an enzyme consisting essentially of the amino acid sequence of SEQ ID NO: 1, or an enzyme consisting of the amino acid sequence of SEQ ID NO: 1 can
- glucose transfer enzyme in the present application is defined as an enzyme comprising the amino acid sequence of SEQ ID NO: 1, it contains the amino acid sequence of SEQ ID NO: 1, consists essentially of the amino acid sequence of SEQ ID NO: 1, or the amino acid of SEQ ID NO: 1 It is apparent to those skilled in the art that if the enzyme has the same or corresponding activity as the enzyme consisting of the sequence, it corresponds to the glucose transferase of the present application.
- the glucose transferase of the present application may be a protein consisting of the amino acid sequence of SEQ ID NO: 1 or an amino acid sequence having 80%, 90%, 95%, or 97% or more homology or identity thereto.
- homology refers to the degree to which two given amino acid sequences or base sequences are related, and may be expressed as a percentage.
- homology and identity can often be used interchangeably.
- Sequence homology or identity of a conserved polynucleotide or polypeptide is determined by standard alignment algorithms, with default gap penalties established by the program used may be used.
- Substantially, homologous or identical sequences generally have moderate or high stringency conditions along at least about 50%, 60%, 70%, 80%, or 90% of the entire or full-length of the sequence. It can hybridize under stringent conditions. It is evident that hybridization also encompasses polynucleotides containing degenerate codons instead of codons in the polynucleotides.
- a GAP program can be defined as the total number of symbols in the shorter of two sequences divided by the number of similarly aligned symbols (ie, nucleotides or amino acids).
- Default parameters for the GAP program are: (1) a binary comparison matrix (containing values of 1 for identity and 0 for non-identity) and Schwartz and Dayhoff, eds., Atlas Of Protein Sequence And Structure, National Biomedical Research Foundation , pp. 353-358 (1979), Gribskov et al (1986) Nucl. Acids Res. 14: weighted comparison matrix of 6745 (or EDNAFULL (EMBOSS version of NCBI NUC4.4) substitution matrix); (2) a penalty of 3.0 for each gap and an additional 0.10 penalty for each symbol in each gap (or a gap opening penalty of 10, a gap extension penalty of 0.5); and (3) no penalty for end gaps.
- a steviol glycoside by-product and glucose transfer enzyme comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or a sweetener comprising a culture of the microorganism or Lactobacillus mali A composition.
- the sweetener contains 5 to 30 parts by weight of glucose transfer rebaudioside A, 5 to 30 parts by weight of glucose transfer stevioside, and 5 to 20 parts by weight of glucose transfer rebaudioside C, based on 100 parts by weight of the sweetener. It provides a composition for preparing a sweetener, which is included in parts by weight.
- composition for preparing a sweetener of the present application may further include a cofactor that may advantageously transfer glucose to steviol glycosides or increase the stability of the composition for preparing a sweetener, but is not limited thereto.
- cofactor include, but are not particularly limited to, metal ions, metal salts, excipients, and preservatives.
- composition for preparing the sweetener may include a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or a culture of the microorganism or Lactobacillus mali , but is not limited thereto.
- Another aspect of the present application is, in the presence of a glucose donor, a glucose transferase comprising the amino acid sequence of steviol glycoside by-product and SEQ ID NO: 1, a microorganism expressing the same, or the microorganism or Lactobacillus mali ( Lactobacillus mali )
- a method for preparing a sweetener composition comprising the step of reacting the culture.
- the sweetener composition contains 5 to 30 parts by weight of glucose transfer rebaudioside A, 5 to 30 parts by weight of glucose transfer stevioside, and 5 parts by weight of glucose transfer rebaudioside C, based on 100 parts by weight of the sweetener composition. to 20 parts by weight, it provides a manufacturing method.
- the steviol glycoside by-product is stevioside, rubusoside, dulcoside A, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, rebaudio It may be at least one selected from the group consisting of side F and rebaudioside M, but is not limited thereto.
- the steviol glycoside by-product is a by-product generated during the stevia production process, and may include rebaudioside A, stevioside, and rebaudioside C in a weight ratio of 1.5 to 2.5: 1.5 to 6: 1, but limited thereto. it is not going to be
- glucose donor "steviol glycoside by-product”
- glucose transfer rebaudioside A "glucose transfer stevioside”
- glucose transfer rebaudioside C "sweetener composition”
- Another aspect of the present application is, in the presence of a glucose donor, a steviol glycoside by-product and a glucose transferase comprising the amino acid sequence of SEQ ID NO: 1, a microorganism expressing it, or the microorganism or Lactobacillus mali ( Lactobacillus mali ) Culture
- the sweetener with improved sweetness quality includes glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C, and glucose transfer rebaudioside A is used based on 100 parts by weight of the sweetener. It provides a method for improving sweetness, comprising 5 to 30 parts by weight, 5 to 30 parts by weight of glucose transfer stevioside, and 7 to 20 parts by weight of glucose transfer rebaudioside C.
- glucose donor "steviol glycoside by-product”
- glucose transferase "glucose transfer rebaudioside A”
- glucose transfer stevioside "glucose transfer rebaudioside C”
- Another aspect of the present application is a glucose transfer enzyme comprising a steviol glycoside by-product and the amino acid sequence of SEQ ID NO: 1, a microorganism expressing it, or a sweetener composition production use of the microorganism or Lactobacillus mali provides
- Another aspect of the present application is a glucose transfer enzyme comprising a steviol glycoside byproduct and the amino acid sequence of SEQ ID NO: 1, a microorganism expressing the same, or the use of improving the sweetness of a culture of the microorganism or Lactobacillus mali to provide.
- a steviol glycoside production process by-product was obtained from a Chinese steviol glycoside manufacturer and used as a raw material for preparing a sweetener composition. Specifically, the obtained process by-products are rebaudioside A (Reb A), stevioside (STV), rebaudioside C (Reb C), and other steviol glycosides (rebaudioside F, dulcoside A ( Dulcoside A), and rubusoside (Rubusoside)) were confirmed to be included.
- Reb A rebaudioside A
- STV stevioside
- Reb C rebaudioside C
- other steviol glycosides rebaudioside F, dulcoside A ( Dulcoside A), and rubusoside (Rubusoside)
- a culture solution of Lactobacillus mali a lactic acid bacterium
- glucose is added to steviol glycosides from sugar due to the glucose transfer activity of the coenzyme solution.
- a sweetener composition comprising transition rebaudioside A, glucose transition stevioside, and glucose transition rebaudioside C was prepared. Relevant structures of each of glucose transfer rebaudioside A, glucose transfer stevioside, and glucose transfer rebaudioside C are described in Chemical Formulas 2 to 7, and specific enzymatic reaction conditions are shown in Table 1 below.
- a method of using the Lactobacillus mali culture medium as a coenzyme is disclosed in Korean Patent Application Laid-Open No. 10-2019-0072471, which is incorporated herein by reference in its entirety.
- the crude enzyme solution contains a transferase comprising the amino acid sequence of SEQ ID NO: 1.
- Liquid chromatography analysis was performed to analyze the contents of steviol glycosides and glucose-transferred steviol glycosides before and after the enzymatic reaction.
- the steviol glycosides subjected to HPLC analysis were rebaudioside A, stevioside, rebaudioside C, rubusoside, and dulcoside A.
- the glucose-transferred steviol glycosides subjected to HPLC analysis were glucose-transferred rebaudioside. A, glucose transfer stevioside, and glucose transfer rebaudioside C.
- HPLC analysis results are shown in FIGS. 1 to 3 .
- the types of steviol glycosides and their contents of the composition prepared 24 hours after the enzymatic reaction are shown in Tables 3 to 5 below, and the composition prepared using the company A by-product is shown in Table 3, and the composition prepared using the company B by-product.
- the content is the same as in Table 4, and the composition prepared using the C company's by-products is the same as in Table 5.
- a sensory evaluation was performed by comparing a sweetener composition containing glucose-transferred steviol glycoside with known high-purity rebaudioside A. Specifically, the sensory preference of the sweetener composition of any one of Tables 3 to 5 prepared in Preparation Example 1 and the sensory preference of commercialized rebaudioside A (purity 97%) were compared and evaluated. For this. Samples were prepared by adjusting the sugar content to the same sugar level as 10bx, and a tasting evaluation was conducted for 30 people. Preference and off-flavor were evaluated using a 9-point scale method, and the results converted to a 5-point scale method are shown in Table 6 below.
- the sweetener composition containing the glucose-transferred steviol glycoside having the specific composition of Preparation Example 1 improved sweet taste by about 1.4 times compared to rebaudioside A having a purity of 97%, and the taste / off-flavor was half. It was confirmed that there was an effect of improving the overall acceptability by about 2 times.
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Abstract
Description
스테비올 배당체 원료 농도 | 10% (w/v) |
스테비올 배당체 원료:설탕 중량비 | 1:1 |
반응 온도 | 40℃ |
반응pH | pH 5.0 |
시료 | 성분 | 효소반응전(%) | 효소반응 24시간 후(%) | 최종 전환율(%) |
A社 부산물 | 리바우디오사이드 A(Reb A) | 21.93 | 1.96 | 93 |
스테비오사이드(STV) | 35.56 | 1.71 | ||
리바우디오사이드 C(Reb C) | 11.26 | 0.82 | ||
그 외(리바우디오사이드 F(Reb F), 둘코사이드 A, 및 루부소사이드) | 5.83 | - | ||
B社 부산물 | 리바우디오사이드 A(Reb A) | 22.23 | 1.96 | 93.62 |
스테비오사이드(STV) | 17.42 | 1.71 | ||
리바우디오사이드 C(Reb C) | 11.60 | 0.82 | ||
그 외(리바우디오사이드 F(Reb F), 둘코사이드 A, 및 루부소사이드) | 6.76 | 0.21 | ||
C社 부산물 | 리바우디오사이드 A(Reb A) | 16.54 | 1.42 | 94.17 |
스테비오사이드(STV) | 45.84 | 2.20 | ||
리바우디오사이드 C(Reb C) | 7.93 | 0.74 | ||
그 외(리바우디오사이드 F(Reb F), 둘코사이드 A, 및 루부소사이드) | 4.42 | - |
스테비올 배당체 종류 | 함량(중량%) |
포도당 전이 리바우디오사이드 A(Reb A-Glc) | 14.4 |
포도당 전이 스테비오사이드(STV-Glc) | 20.12 |
포도당 전이 리바우디오사이드 C(Reb C-Glc) | 9.26 |
포도당 전이 리바우디오사이드 F | 1.26 |
포도당 전이 둘코사이드 A | 1.08 |
포도당 전이 루부소사이드 | 1.27 |
리바우디오사이드 A(Reb A) | 1.96 |
스테비오사이드(STV) | 1.71 |
리바우디오사이드 C(Reb C) | 0.82 |
스테비올 배당체 종류 | 함량(중량%) |
포도당 전이 리바우디오사이드 A(Reb A-Glc) | 13.09 |
포도당 전이 스테비오사이드(STV-Glc) | 11.41 |
포도당 전이 리바우디오사이드 C(Reb C-Glc) | 10.24 |
포도당 전이 리바우디오사이드 F | 1.5 |
포도당 전이 둘코사이드 A | 1.93 |
포도당 전이 루부소사이드 | 2.42 |
리바우디오사이드 A(Reb A) | 1.91 |
스테비오사이드(STV) | 0.72 |
리바우디오사이드 C(Reb C) | 0.85 |
스테비올 배당체 종류 | 함량(중량%) |
포도당 전이 리바우디오사이드 A(Reb A-Glc) | 11.33 |
포도당 전이 스테비오사이드(STV-Glc) | 26.6 |
포도당 전이 리바우디오사이드 C(Reb C-Glc) | 7.12 |
포도당 전이 리바우디오사이드 F | 1.03 |
포도당 전이 둘코사이드 A | 1.23 |
포도당 전이 루부소사이드 | 1.52 |
리바우디오사이드 A(Reb A) | 1.42 |
스테비오사이드(STV) | 2.2 |
리바우디오사이드 C(Reb C) | 0.74 |
평가항목 | 제조예 1의 조성물 | 상용화 RebA(순도97%) | P-value |
단맛 기호도 | 3.39 | 2.46 | 0.002 |
이미/이취 | 2.22 | 3.80 | 0.000005 |
전반 기호도 | 3.56 | 1.85 | 0.0000002 |
Claims (14)
- 포도당 전이 리바우디오사이드 A, 포도당 전이 스테비오사이드, 및 포도당 전이 리바우디오사이드 C를 포함하는 감미료 조성물로서, 상기 감미료 조성물 100 중량부를 기준으로 포도당 전이 리바우디오사이드 A를 5 내지 30중량부, 포도당 전이 스테비오사이드를 5 내지 30 중량부, 및 포도당 전이 리바우디오사이드 C를 5 내지 20 중량부로 포함하는, 감미료 조성물.
- 제1항에 있어서, 상기 포도당 전이 리바우디오사이드 A, 포도당 전이 스테비오사이드 및 포도당 전이 리바우디오사이드 C는, 19-OH 위치에 결합된 포도당을 통하여 포도당이 α-(1,6) 결합에 의해 연결되어 부가된, 감미료 조성물.
- 제2항에 있어서, 상기 포도당 전이 리바우디오사이드 A, 포도당 전이 스테비오사이드, 및 포도당 전이 리바우디오사이드 C는, 포도당을 1 내지 4개 포함하는, 감미료 조성물.
- 제1항에 있어서, 상기 감미료 조성물은 순도 95% 이상의 리바우디오사이드 A에 비해 감미질이 향상된 것인, 감미료 조성물.
- 제3항에 있어서, 상기 감미료 조성물은 상기 감미료 조성물 100 중량부를 기준으로 포도당 전이 리바우디오사이드 F 0.5 내지 3 중량부, 포도당 전이 둘코사이드 A 0.5 내지 3 중량부, 및 포도당 전이 루부소사이드 0.5 내지 5 중량부로 구성되는 군에서 선택되는 어느 하나 이상을 추가로 포함하는 것인, 감미료 조성물.
- 스테비올 배당체 부산물 및 서열번호 1의 아미노산 서열을 포함하는 포도당 전이 효소, 이를 발현하는 미생물 또는 상기 미생물 또는 락토바실러스 말리(Lactobacillus mali)의 배양물을 포함하는 감미료 제조용 조성물로서,상기 감미료는 상기 감미료 100 중량부를 기준으로 포도당 전이 리바우디오사이드 A를 5 내지 30 중량부, 포도당 전이 스테비오사이드를 5 내지 30 중량부, 및 포도당 전이 리바우디오사이드 C를 5 내지 20 중량부로 포함하는 것인, 감미료 제조용 조성물.
- 포도당 공여체 존재 하에, 스테비올 배당체 부산물 및 서열번호 1의 아미노산 서열을 포함하는 포도당 전이 효소, 이를 발현하는 미생물 또는 상기 미생물 또는 락토바실러스 말리(Lactobacillus mali)의 배양물을 반응시키는 단계를 포함하는, 감미료 조성물 제조방법으로서,상기 감미료 조성물은 상기 감미료 조성물 100 중량부를 기준으로 포도당 전이 리바우디오사이드 A를 5 내지 30 중량부, 포도당 전이 스테비오사이드를 5 내지 30 중량부, 및 포도당 전이 리바우디오사이드 C를 5 내지 20 중량부로 포함하는 것인, 제조방법.
- 제7항에 있어서, 상기 스테비올 배당체 부산물은 결정화된 리바우디오사이드 A 가 분리된 액상 부산물인, 감미료 조성물 제조방법.
- 제7항에 있어서, 상기 스테비올 배당체 부산물은, 부산물 100 중량부를 기준으로 리바우디오사이드 A를 0 초과 30 이하로 포함하는, 감미료 조성물 제조방법.
- 제7항에 있어서, 상기 스테비올 배당체 부산물은 스테비아 제조과정에서 발생한 부산물로서, 리바우디오사이드 A, 스테비오사이드, 및 리바우디오사이드 C를 1.5 내지 2.5 : 1.5 내지 6 : 1의 중량비로 포함하는 것인, 제조방법.
- 제7항에 있어서, 상기 포도당 공여체는 설탕인 것인, 감미료 조성물 제조방법.
- 포도당 공여체 존재 하에, 스테비올 배당체 부산물 및 서열번호 1의 아미노산 서열을 포함하는 포도당 전이 효소, 이를 발현하는 미생물 또는 상기 미생물 또는 락토바실러스 말리(Lactobacillus mali)의 배양물을 반응시키는 단계를 포함하는, 감미질 개선 방법으로서,상기 감미질이 개선된 감미료는 포도당 전이 리바우디오사이드 A, 포도당 전이 스테비오사이드, 및 포도당 전이 리바우디오사이드 C를 포함하는 감미료이고,상기 감미료 100 중량부를 기준으로 포도당 전이 리바우디오사이드 A를 5 내지 30 중량부, 포도당 전이 스테비오사이드를 5 내지 30 중량부, 및 포도당 전이 리바우디오사이드 C를 5 내지 20 중량부로 포함하는 것인, 감미질 개선 방법.
- 스테비올 배당체 부산물 및 서열번호 1의 아미노산 서열을 포함하는 포도당 전이 효소, 이를 발현하는 미생물 또는 상기 미생물 또는 락토바실러스 말리(Lactobacillus mali)의 배양물의 감미료 조성물 제조 용도로서,상기 감미료 조성물은 상기 감미료 조성물 100 중량부를 기준으로 포도당 전이 리바우디오사이드 A를 5 내지 30 중량부, 포도당 전이 스테비오사이드를 5 내지 30 중량부, 및 포도당 전이 리바우디오사이드 C를 5 내지 20 중량부로 포함하는 것인, 감미료 조성물 제조 용도.
- 스테비올 배당체 부산물 및 서열번호 1의 아미노산 서열을 포함하는 포도당 전이 효소, 이를 발현하는 미생물 또는 상기 미생물 또는 락토바실러스 말리(Lactobacillus mali)의 배양물의 감미질 개선 용도로서,상기 감미질이 개선된 감미료는 상기 감미료 조성물 100 중량부를 기준으로 포도당 전이 리바우디오사이드 A를 5 내지 30 중량부, 포도당 전이 스테비오사이드를 5 내지 30 중량부, 및 포도당 전이 리바우디오사이드 C를 5 내지 20 중량부로 포함하는 것인, 감미질 개선 용도.
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EP21898458.1A EP4218428A4 (en) | 2020-11-25 | 2021-11-15 | COMPOSITION WITH IMPROVED SWEETNESS WITH GLUCOSE TRANSFERRED STEVIA |
US18/017,916 US20230276834A1 (en) | 2020-11-25 | 2021-11-15 | Composition comprising glucosylated stevia and having improved sweetness quality |
AU2021385318A AU2021385318B2 (en) | 2020-11-25 | 2021-11-15 | Composition comprising glucosylated stevia and having improved sweetness quality |
JP2023520408A JP2023544402A (ja) | 2020-11-25 | 2021-11-15 | グルコース転移ステビアを含む甘味質が改善された組成物 |
CN202180053509.0A CN116096248A (zh) | 2020-11-25 | 2021-11-15 | 包含葡萄糖基化的甜叶菊的具有改进的甜度质量的组合物 |
CA3185534A CA3185534A1 (en) | 2020-11-25 | 2021-11-15 | Composition comprising glucosylated stevia and having improved sweetness quality |
MX2023000697A MX2023000697A (es) | 2020-11-25 | 2021-11-15 | Composicion que comprende estevia glucosilada y que tiene una calidad de dulzura mejorada. |
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SMITHWATERMAN, ADV. APPL. MATH, vol. 2, 1981, pages 482 |
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KR20220072556A (ko) | 2022-06-02 |
MX2023000697A (es) | 2023-02-13 |
CN116096248A (zh) | 2023-05-09 |
CA3185534A1 (en) | 2022-06-02 |
KR102546737B1 (ko) | 2023-06-22 |
EP4218428A4 (en) | 2024-05-08 |
EP4218428A1 (en) | 2023-08-02 |
JP2023544402A (ja) | 2023-10-23 |
AU2021385318B2 (en) | 2024-03-07 |
AU2021385318A1 (en) | 2023-02-23 |
US20230276834A1 (en) | 2023-09-07 |
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