Effect of Ethanol on Formation of Cyclodextrin from Soluble Starch by Bacillus macerans Cyclodextrin Glucanotransferase

F. Shiraishi, K. Kawakami, H. Marushima, K. Kusunoki

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)

Abstract

Formation of cyclodextrin (CD) from soluble starch by Bacillus macerans CGTase (cyclodextrin glucanotransferase) was studied experimentally in both systems with and without the addition of ethanol. The yields of α‐, β‐ and γ‐CD after long time reaction were almost independent of initial concentration of starch (5–50 g/l) in both the systems. The α‐CD yield in the presence of ethanol was increased by 1.8–1.9 times of that in the absence of ethanol, while the β‐CD yield was decreased by the amount almost comparable to the increase in α‐CD yield. Initial rates of CD formation were decreased with increasing ethanol concentration, which was remarkable especially for α‐CD.

Original languageEnglish
Pages (from-to)151-155
Number of pages5
JournalStarch ‐ Stärke
Volume41
Issue number4
DOIs
Publication statusPublished - 1989

All Science Journal Classification (ASJC) codes

  • Food Science
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Effect of Ethanol on Formation of Cyclodextrin from Soluble Starch by Bacillus macerans Cyclodextrin Glucanotransferase'. Together they form a unique fingerprint.

Cite this