A research team has revealed that Rebaudioside C (Reb C), a key compound in Stevia extracts, can undergo chemoenzymatic modifications to enhance its sweetness. Researchers used engineered glycosynthases to add glucose and galactose moieties to Reb C, paving the way for improved sweetener formulations in food and beverage industries. A research team has revealed that Rebaudioside C (Reb C), a key compound in Stevia extracts, can undergo chemoenzymatic modifications to enhance its sweetness. Researchers used engineered glycosynthases to add glucose and galactose moieties to Reb C, paving the way for improved sweetener formulations in food and beverage industries. Biochemistry Analytical Chemistry Phys.org – latest science and technology news stories
Chemoenzymatic approach enhances Stevia sweetness through glycosylation of Rebaudioside C
