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Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation

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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.

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Acknowledgments

This work was partially supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea government (MEST) (NRF-2012R1A2A2A01045995).

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Correspondence to Doman Kim.

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Thi Thanh Hanh Nguyen and Jae-Young Cho contributed equally to this work.

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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

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  • DOI: https://doi.org/10.1007/s10529-014-1723-y

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