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

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

研究成果: Contribution to journalArticle査読

13 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)151-155
ページ数5
ジャーナルStarch ‐ Stärke
41
4
DOI
出版ステータス出版済み - 1989

All Science Journal Classification (ASJC) codes

  • Food Science
  • Organic Chemistry

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