Enzyme-Modified Stevia Sugar via Beta-Fructosidase Ligation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for producing enzyme-modified stevia sugar are energy-intensive, time-consuming, and result in low yield and purity, limiting the industrial application of stevia sugar due to its natural bitterness and unpleasant aftertaste.
Innovation Solution
A method involving the use of β-fructosidase from Microbacterium saccharophilum or Aspergillus japonicus to modify stevioside and rebaudioside A by ligating fructose molecules to their 6-OH groups via β-2,6 glycosidic bonds, improving sweetness and reducing bitterness, with a process that is simple, efficient, and environmentally friendly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If enzyme or fermentation methods are used to modify stevia sugar components, then sweetness characteristics are improved and bitterness is reduced, but energy consumption increases, production time extends, and yield and purity decrease
Solution Approach 1:
The patent optimizes reaction parameters including pH (5.0-8.0), temperature (20-45°C), and enzyme-to-substrate ratio to achieve high conversion efficiency. By carefully controlling these parameters, the method achieves both high sweetness improvement and high yield/purity, resolving the contradiction between quality enhancement and productivity maintenance
2Object-generated harmful factors
If conventional enzyme or fermentation methods are used to modify stevia sugar, then sweetness is improved, but the process becomes energy-intensive and time-consuming
Solution Approach 1:
The patent replaces energy-intensive conventional fermentation methods with a direct enzymatic modification approach using β-fructosidase. This enzymatic method operates under mild conditions (20-45°C, pH 5.0-8.0) without requiring high energy input, while still achieving effective bitterness reduction through fructose molecule introduction
3Ease of manufacture
If natural stevia sugar is used directly, then no additional processing is needed, but the bitter taste and unpleasant aftertaste limit industrial application
Solution Approach 1:
The patent uses β-fructosidase as an intermediary enzyme to facilitate the modification of stevia sugar components. The enzyme catalyzes the introduction of fructose molecules to the stevia glycosides, effectively masking the bitter taste while maintaining a relatively simple processing workflow, thus resolving the contradiction between manufacturing ease and taste quality
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly enhances the sweetness of stevia sugar, achieves high yield and purity, and reduces production costs, making it suitable for industrial-scale production while maintaining environmental sustainability.
Implementation Method 1
fructose (F) molecules are ligated to 6-OH of 19-O-β-glucosyl by β-2,6 glycosidic bonds under the catalytic action of the β-fructosidase
Implementation Method 2
adding β-fructosidase (FFase) into a solution in which a stevia sugar raw material and sucrose are dissolved to obtain a reaction solution
Implementation Method 3
The sucrose is decomposed under the catalytic action of β-fructosidase (FFase) to obtain glucose and fructose (F)
Data Source
AI summary
The present invention provides a method for preparation of an enzyme-modified stevia sugar. The method includes the steps of adding a β-fructosidase to a solution in which a stevia sugar raw material and sucrose are dissolved to obtain a reaction solution, adjusting the pH of the reaction solution to be 5.0-8.0, maintaining a reaction temperature at 20-45° C., and after a reaction with stirring, collecting the enzyme-modified stevia sugar. The stevia sugar raw material includes one or more of stevioside and rebaudioside A, and the β-fructosidase is derived from Microbacterium saccharophilum or Aspergillus japonicus. The preparation method takes a short time, is efficient and convenient to operate, low in cost, high in conversion rate, green and environmentally friendly, and can be widely applied to industrial scale production. The present invention further provides an enzyme for preparation of the enzyme-modified stevia sugar and application thereof.