Abstract
Over 99 % of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47 % for the original and the concentrated mandarin juice, respectively. The degree of polymerization of oligosaccharides in the enzyme-modified juice was 2–7. Calories in the original and modified mandarin juice were 433 and 301 kcal/l (30.5 % reduction). Compared with the original juice, the enzyme-modified juice showed 82 % decrease of insoluble glucan formation by mutansucrase from Streptococcus mutans. A sensory evaluation of the juices revealed that the original and modified mandarin juices had sweetness values of 4.5 and 4.9 and the same values for overall acceptability.
Similar content being viewed by others
References
Bartoshuk LM, Rennert K, Rodin J, Stevens JC (1982) Effects of temperature on the perceived sweetness of sucrose. Physiol Behav 28:905–910
DiMeglio DP, Mattes RD (2000) Liquid versus solid carbohydrate: effects on food intake and body weight. Int J Obes Relat Metab Disord 24:794–800
Hamada S, Slade HD (1980) Biology, immunology, and cariogenicity of Streptococcus mutans. Microbiol Rev 44:331–384
Hanover LM, White JS (1993) Manufacturing, composition, and applications of fructose. Am J Clin Nutr 58:724S–732S
Kim DM, Kim DW (1999) Facile purification and characterization of dextransucrase from Leuconostoc mesenteroides B-512FMCM. J Microbiol Biotechn 9:219–222
Koepsell HJ, Tsuchiya HM, Hellman NN, Kazenko A, Hoffman CA, Sharpe ES, Jackson RW (1953) Enzymatic synthesis of dextran; acceptor specificity and chain initiation. J Biol Chem 200:793–801
Malik VS, Schulze MB, Hu FB (2006) Intake of sugar-sweetened beverages and weight gain: a systematic review. Am J Clin Nutr 84:274–288
Marionneau S, Cailleau-Thomas A, Rocher J, Le Moullac-Vaidye B, Ruvoen N, Clement M, Le Pendu J (2001) ABH and Lewis histo-blood group antigens, a model for the meaning of oligosaccharide diversity in the face of a changing world. Biochimie 83:565–573
Matsumoto H, Ikoma Y, Kato M, Kuniga T, Nakajima N, Yoshida T (2007) Quantification of carotenoids in citrus fruit by LC-MS and comparison of patterns of seasonal changes for carotenoids among citrus varieties. J Agric Food Chem 55:2356–2368
Moynihan PJ (1998) Update on the nomenclature of carbohydrates and their dental effects. J Dent 26:209–218
Prosky L, Asp NG, Schweizer TF, Devries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fiber in foods and food-products—interlaboratory study. J Assoc Off Anal Chem 71:1017–1023
Robyt JF, Walseth TF (1978) The mechanism of acceptor reactions of Leuconostoc mesenteroides B-512F dextransucrase. Carbohydr Res 61:433–444
Rycroft CE, Jones MR, Gibson GR, Rastall RA (2001) A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides. J Appl Microbiol 91:878–887
Ryu SJ, Kim D, Ryu HJ, Chiba S, Kimura A, Day DF (2000) Purification and partial characterization of a novel glucanhydrolase from Lipomyces starkeyi KSM 22 and its use for inhibition of insoluble glucan formation. Biosci Biotechnol Biochem 64:223–228
Schulze MB, Liu S, Rimm EB, Manson JE, Willett WC, Hu FB (2004) Glycemic index, glycemic load, and dietary fiber intake and incidence of type 2 diabetes in younger and middle-aged women. Am J Clin Nutr 80:348–356
Seo ES, Nam SH, Kang HK, Cho JY, Lee HS, Ryu HW, Kim D (2007) Synthesis of thermo- and acid-stable novel oligosaccharides by using dextransucrase with high concentration of sucrose. Enzym Microb Technol 40:1117–1123
Thitaram SN, Chung CH, Day DF, Hinton A Jr, Bailey JS, Siragusa GR (2005) Isomaltooligosaccharide increases cecal Bifidobacterium population in young broiler chickens. Poult Sci 84:998–1003
Velez C, Costell E, Orlando L, Nadal MI, Sendra JM, Izquierdo L (1993) Multidimensional-scaling as a method to correlate sensory and instrumental data of orange juice aromas. J Sci Food Agric 61:41–46
Wrolstad R (2012) Food carbohydrate chemistry, 1st edn. Wiley, New York
Acknowledgments
This work was partially supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea government (MEST) (NRF-2012R1A2A2A01045995).
Author information
Authors and Affiliations
Corresponding author
Additional information
Thi Thanh Hanh Nguyen and Jae-Young Cho contributed equally to this work.
Rights and permissions
About this article
Cite this article
Nguyen, T.T.H., Cho, JY., Seo, YS. et al. Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation. Biotechnol Lett 37, 711–716 (2015). https://doi.org/10.1007/s10529-014-1723-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10529-014-1723-y