Abstract
Transfructosylated derivatives of the steviol glycosides stevioside and rubusoside were synthesized by β-fructofuranosidase from Arthrobacter sp. K-1. The enzyme transferred a fructosyl residue regioselectively to the glucosyl moiety at the 19-carboxyl group of these steviol glycosides by β-2,6-linkage. Evaluation of the sweetness of these fructosylated derivatives, in comparison with starting materials, found a great improvement in the quality of taste. Especially, the quality of taste of fructosyl-stevioside was superior to that of rebaudioside A, which is the best sweet principle in natural steviol glycosides in the intensity of sweetness as well as quality of the taste, being comparable to that of aspartame.
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