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KMID : 1007520220310070857
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Food Science and Biotechnology
2022 Volume.31 No. 7 p.857 ~ p.865
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Synthesis and biological characterization of low-calorie Schisandra chinensis syrup
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Kwak So-Hyung
Kim Ha-Yeong
Lee Seon-Min
Lim Ju-Ho
Pal Kunal
Chung Byoung-Sang
Kang Dong-Hyun
Kim Do-Man
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Abstract
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Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of Leuconostoc mesenteroides B-512F/KM and L. mesenteroides B-1355CF10/KM. The degree of polymerization of Omija oligosaccharide syrup was ranged from 2???13 by MALDI-TOF?MS analysis. Compared to the Omija syrup, the Omija oligosaccharide syrup reduced 61% calories based on the enzymatic gravimetric method. It also reduced up to 96% insoluble glucan formation from sucrose by mutansucrase of Streptococcus mutans at 500 mg/mL. Additionally, it has 1.78-fold higher oxygen radical absorbance capacity value compared to Omija syrup. Using electronic tongue sensor system, Omija oligosaccharide syrup showed decreased sourness, astringency, and saltiness compared to Omija syrup. Thus, Omija oligosaccharides can be used as functional sweetener in nutraceutical industries.
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KEYWORD
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Schisandra chinensis, Oligosaccharides, Leuconostoc mesenteroides, Glucansucrase, Omija
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