FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (12): 57-59.doi: 10.7506/spkx1002-6630-201112013

• Processing Technology • Previous Articles     Next Articles

Enzymatic Synthesis and Identification of Galactosyl-β-cyclodextrin

SHEN Wang-yang1,JIN Zheng-yu2   

  1. 1. School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2011-06-25 Published:2011-06-10

Abstract: Galactosyl-β-cyclodextrin (Gal-β-CD) was synthesized under the catalysis of α-D-galactosidase derived from germinated coffee beans using melibiose as a donor and β-cyclodextrin as an acceptor. The optimum synthesis parameters were enzyme dose 20 U/g melibiose, β-CD-to-melibiose molar ratio 1:2, pH 6.5 (50 mmol/L acetate buffer), reaction time 24 h and reaction temperature 40 ℃, respectively. The product obtained under the optimized conditions was purified by preparative HPLC, and the purified product was 6-O-α-D-galactosyl-β- cyclodextrin according to ESI-MS, IR, and NMR analyses.

Key words: galactosyl-β-cyclodextrin, β-cyclodextrin, melibiose, α-D-galactosidase

CLC Number: