FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 165-170.doi: 10.7506/spkx1002-6630-201103039

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Preparation of α-Cyclodextrin by Mutation Y89D of Cyclodextrin Glycosyltransferase from Paenibacillus macerans

WANG Ning，WU Dan，CHEN Sheng，CHEN Jian，WU Jing   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ；2. Key Laboratory of
    Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
  • Received:2010-04-30 Revised:2011-01-11 Online:2011-02-15 Published:2011-01-13

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Abstract: The factors for preparingα-cyclodextrin by mutation Y89D of α-cyclodextrin glycosyltransferase (α-CGTase) were investigated. The factors include starch types (potato, corn, cassava and soluble starch), enzyme amount, reaction time, pH, organic solvents (ethanol, isopropanol, n-butanol and n-decanol) and temperature. Results indicated that the optimal conditions were 5 g/100 mL potato starch, 5 U/g CGTase, pH 5.0, 30 ℃, 5% n-decanol and reaction time of 6 h. Under the optimal conditions, 70% conversion rate of starch to cyclodextrins was achieved, which included 85% α-cyclodextrin, 15% β-cyclodextrin and trace γ -cyclodextrin. Therefore, the mutation Y89D of α -CGTase has promising industrial application prospect.

Key words: &alpha, -cyclodextrin, &alpha, -cyclodextrin glycosyltransferase, organic solvent, conversion rate

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