Glucosyl Stevia Purification via Enzymatic Transglucosylation
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Solution Overview
Problem
Existing methods for producing high-purity glucosyl stevia products face challenges due to high levels of unreacted glycosides and residual dextrins, which affect the taste profile and regulatory compliance, and are not suitable for large-scale production due to the need for costly chromatographic separation.
Innovation Solution
A process involving enzymatic transglucosylation using cyclodextrin glucanotransferases (CGTases) from Bacillus stearothermophilus, followed by β-amylase treatment to produce α-1,4-glucosyl derivatives, combined with decolorizing, desalting, and removing maltooligosaccharides and unmodified glycosides using activated carbon, ion exchange resins, and aqueous alcohol treatment to achieve low levels of unreacted glycosides and optimal glucosyl chain length.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If chromatographic separation is used to remove unreacted glycosides and residual dextrins, then product purity is improved, but manufacturing cost increases and large-scale production becomes unsuitable
Solution Approach 1:
The patent extracts and removes unreacted glycosides and residual dextrins from the reaction mixture through filtration and centrifugation processes, separating the desired glucosyl stevia product from unwanted components without requiring costly chromatographic separation
Solution Approach 2:
The patent optimizes reaction parameters including enzyme ratios, temperature, pH, and reaction time to maximize transglucosylation efficiency while minimizing residual unreacted glycosides and dextrins, achieving high purity through parameter optimization rather than extensive purification
2Object-generated harmful factors
If transglucosylation reaction is performed to improve taste profile, then sweetness quality is improved, but unreacted glycosides and residual dextrins remain at high levels
Solution Approach 1:
The patent performs preliminary optimization of the transglucosylation reaction conditions including enzyme selection, substrate concentration, and reaction parameters before the main reaction to ensure high conversion efficiency and minimize unreacted glycosides while achieving the desired taste profile improvement
Solution Approach 2:
The patent uses specific enzymes (transglucosidase and β-amylase) as intermediaries to catalyze the transglucosylation reaction, enabling efficient conversion of unreacted glycosides and dextrins into desired glucosyl stevia products with improved taste characteristics
3Quantity of substance
If glucosyl chain length is increased to improve sweetness, then sweetness intensity is improved, but regulatory compliance becomes difficult to achieve
Solution Approach 1:
The patent applies partial transglucosylation to achieve optimal glucosyl chain length (not excessive elongation) that balances sweetness intensity with regulatory compliance, using controlled enzyme treatment to add sufficient glucosyl units without over-modification
Solution Approach 2:
The patent implements monitoring and control of glucosyl chain length during the transglucosylation process, using analytical methods to track product composition and adjust reaction conditions to maintain compliance with regulatory standards while achieving desired sweetness
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 process results in high-purity glucosyl stevia products with improved taste profiles and compliance with regulatory standards, suitable for large-scale production, achieving low levels of unreacted glycosides and optimal sweetness levels, enhancing their use as sweeteners and flavor modifiers in various food and beverage products.
Implementation Method 1
enzymatic transglucosylation using cyclodextrin glucanotransferases (CGTases) from Bacillus stearothermophilus, followed by β-amylase treatment to produce α-1,4-glucosyl derivatives
Implementation Method 2
followed by β-amylase treatment to produce α-1,4-glucosyl derivatives
Implementation Method 3
decolorizing, desalting, and removing maltooligosaccharides and unmodified glycosides using activated carbon
Implementation Method 4
decolorizing, desalting, and removing maltooligosaccharides and unmodified glycosides using activated carbon, ion exchange resins
Data Source
AI summary
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.