Optimization of cyclodextrin production from sago starch

被引：27
作者：
Charoenlap, N
Dharmsthiti, S
Sirisansaneeyakul, S
Lertsiri, S
机构：
[1] Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand
[2] Mahidol Univ, Ctr Biotechnol, Inst Res & Dev Sci & Technol, Nakhon Pathom 73170, Thailand
[3] Kasetsart Univ, Fac Agroind, Dept Biotechnol, Bangkok 10900, Thailand
来源：
BIORESOURCE TECHNOLOGY | 2004年 / 92卷 / 01期
关键词：
cyclodextrin; sago starch; cyclodextrin glycosyltransferase; Bacillus circulans;
D O I：
10.1016/j.biortech.2003.07.007
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
Cyclodextrin (CD) is synthesized by bacterial cyclodextrin glycosyltransferase (CGTase) and is widely used in food, pharmaceutical, cosmetic, and agricultural industries. In this study, Bacillus circulans CGTase was partially purified by ammonium sulfate precipitation at 50-70% saturation. The optimum pH and temperature for CD production from sago starch were found to be in the ranges of 4.5-5.0 and 55-60 degreesC, respectively. beta-CD was the predominant product, constituting 65% of all CD products. The beta-CD produced using partially purified and crude CGTase were compared and found to have no significant difference in yield and productivity. The appropriate proportion of CGTase to sago starch for beta-CD production was determined by response surface methodology. The most appropriate enzyme: substrate ratio was 50 U g sago starch(-1) CGTase and 60 g l(-1) sago starch. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：49 / 54
页数：6
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