Glycosylated Steviol Glycoside Processing for Cleaner Sweet Taste
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Solution Overview
Problem
Existing methods for improving the taste of glycosylated steviol glycosides, such as stevioside, still suffer from issues like bitterness and long-lasting aftertaste, necessitating further improvements.
Innovation Solution
The use of cyclodextrin glucanotransferase derived from the genus Anoxybacillus, optionally combined with other carbohydrate-processing enzymes like β-amylase, to treat stevia extract and dextrin, enhances the taste of glycosylated steviol glycosides by reducing bitterness and astringency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If cyclodextrin glucanotransferase from Thermoanaerobacter is used to produce glycosylated steviol glycoside composition, then unpleasant odors and bitterness are reduced, but long-lasting aftertaste remains and further taste improvement is needed
Solution Approach 1:
The patent changes the key parameter of enzyme origin from Thermoanaerobacter to Anoxybacillus genus. This parameter change results in different enzymatic activity characteristics that produce glycosylated steviol glycosides with improved taste profiles, specifically reducing the long-lasting aftertaste while maintaining bitterness reduction effects
Solution Approach 2:
The patent combines cyclodextrin glucanotransferase with other carbohydrate-processing enzymes (β-amylase, α-amylase, maltotriose synthase, transglucosidase, or maltotriosyltransferase) to create a composite enzymatic system. This composite approach synergistically improves taste by addressing multiple taste issues simultaneously through different enzymatic mechanisms
2Quantity of substance
If stevioside is used as sweetener, then sweetness intensity is high (100-300 times sucrose), but bitter and astringent taste occurs
Solution Approach 1:
The patent uses cyclodextrin glucanotransferase from Anoxybacillus as an intermediary enzyme to modify the steviol glycoside structure. This enzymatic modification transforms the molecular structure to eliminate bitter and astringent properties while preserving sweetness, acting as a mediator between the raw stevioside and the final taste-improved product
Solution Approach 2:
The patent applies enzymatic glycosylation to change the chemical structure parameters of steviol glycosides. By adding glucose units through cyclodextrin glucanotransferase catalysis, the molecular parameters change, which fundamentally alters the taste properties from bitter/astringent to sweet without aftertaste
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 results in a glycosylated steviol glycoside composition with improved taste, achieving a sweetness closer to sucrose, reducing undesirable tastes and providing a more pleasant sensory experience.
Implementation Method 1
treating a stevia extract and dextrin with cyclodextrin glucanotransferase derived from a microorganism belonging to the genus Anoxybacillus
Implementation Method 2
one or more carbohydrate-processing enzymes selected from β-amylase, α-amylase, maltotriose synthase, transglucosidase, and maltotriosyltransferase
Data Source
AI summary
[Summary] [Problems] To provide a novel technique for improving the taste of a glycosylated steviol glycoside composition. [Solution] The present technique provides a method for producing a glycosylated steviol glycoside composition and a method for improving the taste of a glycosylated steviol glycoside composition, which include a step of treating a stevia extract and dextrin with cyclodextrin glucanotransferase derived from a microorganism belonging to the genus Anoxybacillus. The production method and taste improvement method according to the present technique may further include a step of treating with a carbohydrate-processing enzyme other than the cyclodextrin glucanotransferase derived from a microorganism belonging to the genus Anoxybacillus.