Synthesis of Maltosyl(α-1→6)β-cyclodextrin through the Reverse Reaction of Pullulanase

Abstract

Abstract: Maltosyl(α-1→6)β-cyclodextrin was synthesized from maltose and β-cyclodextrin, by using Bacillus acidopullulyticus pullulanase.The reaction product was determined by HPLC, IR and paper chromatography. Mal-β-CD has been separated by paper chromatography. The factors which affect the formation of Mal-β-CD have been studied and the optimum conditions were got as follows: 200Ugβ-CD of enzyme, molar ratio of maltose to β-CD as 12:1, a substrate concentration of 80%～85%, the pH of reaction mixture as 4.5, reaction temperature at 70℃ and reaction time 60 hours.

Key words: maltose, β-cyclodextrin, maltosyl(α-1→6)β-cyclodextrin, pullulanase

CUI Bo, JIN Zheng-Yu. Synthesis of Maltosyl(α-1→6)β-cyclodextrin through the Reverse Reaction of Pullulanase[J]. FOOD SCIENCE, 2005, 26(12): 128-131.

[1]	GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng. Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2021, 42(12): 130-137.
[2]	CHI Lei, WANG Jingyu, HOU Junchao, WEI Jiajia, WEI Tao, HU Xiaolong, HE Peixin. Artificial Neural Network-Genetic Algorithm-Based Optimization of High Cell Density Cultivation of Recombinant Escherichia coli for Producing Pullulanase [J]. FOOD SCIENCE, 2021, 42(10): 73-78.
[3]	LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng. Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches [J]. FOOD SCIENCE, 2021, 42(10): 1-7.
[4]	CAO Chuan, SHEN Mingyu, XU Li, WEI Dongmei, ZHOU Yibin. Effect of Pullulan on the Structure and Rheological Properties of Starches from Three Rice Varieties [J]. FOOD SCIENCE, 2019, 40(21): 88-93.
[5]	XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,. Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine [J]. FOOD SCIENCE, 2019, 40(2): 117-125.
[6]	WANG Luhui, XIAO Junxia, XU Tongcheng, WANG Peng, HUANG Guoqing. Maillard Reaction of Soybean Protein Isolate with Glucose and Maltose under Wet Heating Conditions [J]. FOOD SCIENCE, 2018, 39(16): 19-26.
[7]	GAO Tao, WANG Fang, BIE Xiaomei, Lü Fengxia, ZHAO Haizhen, ZHANG Chong, LU Zhaoxin. Isolation, Screening and Identification of a Bacterial Strain Producing Thermostable Pullulanase [J]. FOOD SCIENCE, 2017, 38(8): 117-121.
[8]	LI Shujing, ZHOU Ziruo, ZHOU Wei, WANG Xinrui, YUAN Li. Preparation and Properties of Inclusion Complexes of β-Cyclodextrin Derivatives with Phloretin [J]. FOOD SCIENCE, 2017, 38(7): 11-16.
[9]	OUYANG Mengyun, WANG Yan, WU Weiguo, LIAO Luyan. Response Surface Methodology for Optimization of Preparation Process for RS3 Type Resistant Indica Rice Starch by Seed Crystal Induction Combined with Dual-Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2017, 38(18): 244-250.
[10]	HE Jiang, CUI Jingzhen, WANG Bohua, LEI Song, LI Na. Cyclodextrin and Peptide Ligand-Assisted Noncompetitive Detection of Chlorpyrifos [J]. FOOD SCIENCE, 2017, 38(16): 216-221.
[11]	ZHAO Kai, LI Jun, GU Guangye. Effect of Debranching Treatment on the Formation of Slowly Digestible Corn Starch [J]. FOOD SCIENCE, 2017, 38(1): 177-181.
[12]	ZHANG Xiaoxiao, NIU Dandan, SHEN Wei, LI Yu, LU Fuping. Expression and Enzymatic Properties of β-Amylase [J]. FOOD SCIENCE, 2016, 37(3): 164-169.
[13]	SUN Yajun, WANG Liang, YAN Qiumin, LEI Bin, HU Zhongping, YE Guoguo, LUO Ling, QU Tingqi. Optimization of Ultrasonic-Assisted β-Cyclodextrin Inclusion Complexation for Purifying α-Linolenic Acid from Sacha Inchi Oil [J]. FOOD SCIENCE, 2016, 37(24): 68-73.
[14]	LI Yun, WANG Fang, ZOU Wei, WANG Xuesong, CAI Hongyan, CHEN Xuan, SUN Wei, SHEN Wangyang. Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin [J]. FOOD SCIENCE, 2016, 37(21): 38-42.
[15]	KANG Huaibin, YOU Xiaoyan, XIAO Tiantian, ZHANG Xiaoyu, LIU Chaojian. Optimization of Preparation Process for Corn Resistant Starch with Psychrophilic Pullulanase and Analysis of Its Properties [J]. FOOD SCIENCE, 2016, 37(16): 8-13.

Synthesis of Maltosyl(α-1→6)β-cyclodextrin through the Reverse Reaction of Pullulanase

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments