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Food Technology and Biotechnology, Vol. 46 No. 3, 2008.

Short communication, Note

Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium

Boriana Yordanova Zhekova ; Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, Bulgaria
Ivan Genov Pishtiyski ; Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, Bulgaria
Veselin Stanchev Stanchev ; Department of Automatics, Information and Control System, University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, Bulgaria

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Abstract

The process of producing cyclodextrins from starch with cyclodextrin glucanotransferase from Bacillus megaterium has been studied. The effect of starch and enzyme concentrations was evaluated using optimal composite designs and the response surface methodology. Mathematical models describing the process in two overlapping areas of variation of the independent variables were developed. The models were used to determine the optimal values of the variables. The increase in starch concentration resulted in an increase in the amount of β-cyclodextrin formed, but lowered the yield. The optimal starch concentration was considered to be 50.0 mg/mL. The critical cyclodextrin glucanotransferase concentration necessary for maximum β-cyclodextrin production was 2.0 U/g. Factors that limit the complete conversion of starch to cyclodextrins were established. The enzyme activity was strongly inhibited by the reaction products. The coupling activity of cyclodextrin glucanotransferase was proved. The enzyme was able to degrade high concentrations of
β-cyclodextrin and to transform different types of cyclodextrins one into another. Cyclodextrin glucanotransferase formed α-, β- and γ-cyclodextrins in different ratios, depending on the duration of the process.

Keywords

coupling activity; cyclodextrins; cyclodextrin glucanotransferase; optimal composite design; cyclodextrin production; product inhibition

Hrčak ID:

26385

URI

https://hrcak.srce.hr/26385

Publication date:

4.8.2008.

Article data in other languages: croatian

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