Optimization of cyclodextrin production from sago starch
نویسندگان
چکیده
منابع مشابه
Optimization of cyclodextrin production from sago starch.
Cyclodextrin (CD) is synthesized by bacterial cyclodextrin glycosyltransferase (CGTase) and is widely used in food, pharmaceutical, cosmetic, and agricultural industries. In this study, Bacillus circulans CGTase was partially purified by ammonium sulfate precipitation at 50-70% saturation. The optimum pH and temperature for CD production from sago starch were found to be in the ranges of 4.5-5....
متن کاملEffects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch.
Results from the present study have shown that the ionic species of buffers, pH values and reaction temperature can affect the enzyme unit activities and product specificity of Toruzyme (Novo Nordisk A/S Bagsvaerd, Denmark) CGTase (cyclodextrin glucanotransferase). Applying a similar reaction environment (acetate buffer, pH 6.0; temperature, 60 degrees C), the CGTase was found to be capable of ...
متن کاملRecovery of Glucose from Residual Starch of Sago Hampas for Bioethanol Production
Lower concentration of glucose was often obtained from enzymatic hydrolysis process of agricultural residue due to complexity of the biomass structure and properties. High substrate load feed into the hydrolysis system might solve this problem but has several other drawbacks such as low rate of reaction. In the present study, we have attempted to enhance glucose recovery from agricultural waste...
متن کاملβ-Cyclodextrin Production by Cyclodextrin Glucanotransferase from an Alkaliphile Microbacterium terrae KNR 9 Using Different Starch Substrates
Cyclodextrin glucanotransferase (CGTase, EC 2.4.1.19) is an important member of α-amylase family which can degrade the starch and produce cyclodextrins (CDs) as a result of intramolecular transglycosylation (cyclization). β-Cyclodextrin production was carried out using the purified CGTase enzyme from an alkaliphile Microbacterium terrae KNR 9 with different starches in raw as well as gelatinize...
متن کاملA Review on Physicochemical and Thermorheological Properties of Sago Starch
This study was a part of a research project aiming to investigate the texture characteristics of protein starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sa...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Bioresource Technology
سال: 2004
ISSN: 0960-8524
DOI: 10.1016/j.biortech.2003.07.007