Journal
FOOD & FUNCTION
Volume 6, Issue 10, Pages 3291-3295Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c5fo00631g
Keywords
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Funding
- National Natural Science Foundation of China [31171752, 31371837]
- Project of State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-ZBB-201404]
- Youth Science Foundation of Jiangnan University [1042050205141410]
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Enzymatic hydrolysis and transgalactosylation of stevioside (St) were investigated using a beta-galactosidase from Sulfolobus sp. The hydrolysis yielded steviol as the main final product. Under the optimal transgalactosylation conditions, the highest conversion of stevioside was 87.3% with lactose as a donor, several galactosylated products (St-Gals) were obtained. Metal ions such as Na+, K2+, Ca2+, Ba2+, Mn2+ and Mg2+ (2 mM) did not affect the transgalactosylation activity, while Fe2+, Fe3+ and Cu2+ reduced the transgalactosylation activity of beta-galactosidase to 64%, 33% and 18%, respectively.
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