Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 3072-3076Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.149
Keywords
gamma-Cyclodextrin; Cyclodextrin glycosyltransferase; Bacillus clarkii 7364; Cyclododecanone; Isoamylase; Synchronous production
Funding
- National Natural Science Foundation of China [31271813]
- 111 Project [111-2-06]
- Fundamental Research Funds for the Central Universities [JUSRP51304A]
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In this study, we examined the production of gamma-cyclodextrin (gamma-CD) using gamma-cyclodextrin glycosyltransferase (gamma-CGTase) from Bacillus clarkii 7364. We investigated a variety of factors that affect the yield of gamma-CD, including key factors such as solvent, substrate, temperature, pH, enzyme dosage. After optimising the reaction parameters, a 50.4% (w/w) yield of gamma-CD was obtained with 15% (w/v) potato starch and cyclododecanone (which could be easily removed). In order to further enhance the production of gamma-CD, we constructed the gamma-CGTase mutant A223K by site-directed mutagenesis, and used it synchronously with the isoamylase obtained from Thermobifida fusca. At pH 7.0 and 50 degrees C, 72.5% (w/w) gamma-CD yield was achieved after 10 h, which was 22.1% higher than that obtained using gamma-CGTase alone, and represents the highest yield reported to date. The substantially higher yield and selectivity of gamma-CD obtained in the present study provides the basis for the industrial-scale production of gamma-CD. (C) 2013 Elsevier Ltd. All rights reserved.
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