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Simple Method for Sucrose Determination Based on Self-Assembled Nano-Levan Synthesized by Levansucrase
Thanapon Charoenwongpaiboon1, Karan Wangpaiboon2, Rath Pichyangkura3
1Department of Chemistry, Faculty of Science, Silpakorn University, Nakhon Pathom 73000, Thailand.
ACS Omega
|December 1, 2025
Summary
A new method uses levansucrase enzyme to quantify sucrose by measuring turbidity from nanolevan formation. This simple, specific, and rapid technique is suitable for food and beverage analysis.
Area of Science:
- Biochemistry
- Enzymology
- Analytical Chemistry
Background:
- Accurate sucrose quantification is crucial for the food and beverage industry.
- Existing methods can be complex, time-consuming, or costly.
Purpose of the Study:
- To develop a simple, specific, and rapid method for sucrose quantification.
- To create a portable detection system for on-site sucrose analysis.
Main Methods:
- Utilized levansucrase from Erwinia tasmaniensis (EtLsc) to catalyze nanolevan formation from sucrose.
- Measured turbidity generated by nanolevan using spectrophotometry.
- Developed and validated a smartphone-based detection system.
Main Results:
- Established a linear correlation between optical density and sucrose concentration (0.2-3.0% w/v).
- Identified optimal reaction conditions at pH 6.0-8.0 and 20 U/mL enzyme concentration.
- Demonstrated high specificity for sucrose, with minimal interference from other sugars.
Conclusions:
- The developed method is a cost-effective, rapid, and user-friendly alternative for sucrose determination.
- The smartphone-based approach offers a portable solution for on-site food and beverage analysis.
- Results from fruit juice samples showed less than 9% difference compared to HPLC analysis.
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