Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium
The process of producing cyclodextrins from starch with cyclodextrin glucanotransferase from Bacillus megaterium has been studied. The effect of starch and enzyme concentrations was evaluated using optimal composite designs and the response surface methodology. Mathematical models describing the pro...
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University of Zagreb
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doaj-95de9b8ca40a4f2b899f0f572f7e77d72020-11-25T02:20:52ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062008-01-01463328334Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megateriumIvan Genov Pishtiyski0Veselin Stanchev Stanchev1Boriana Yordanova Zhekova2Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, BulgariaDepartment of Automatics, Information and Control System, University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, BulgariaDepartment of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, BulgariaThe process of producing cyclodextrins from starch with cyclodextrin glucanotransferase from Bacillus megaterium has been studied. The effect of starch and enzyme concentrations was evaluated using optimal composite designs and the response surface methodology. Mathematical models describing the process in two overlapping areas of variation of the independent variables were developed. The models were used to determine the optimal values of the variables. The increase in starch concentration resulted in an increase in the amount of β-cyclodextrin formed, but lowered the yield. The optimal starch concentration was considered to be 50.0 mg/mL. The critical cyclodextrin glucanotransferase concentration necessary for maximum β-cyclodextrin production was 2.0 U/g. Factors that limit the complete conversion of starch to cyclodextrins were established. The enzyme activity was strongly inhibited by the reaction products. The coupling activity of cyclodextrin glucanotransferase was proved. The enzyme was able to degrade high concentrations of β-cyclodextrin and to transform different types of cyclodextrins one into another. Cyclodextrin glucanotransferase formed α-, β- and γ-cyclodextrins in different ratios, depending on the duration of the process.http://hrcak.srce.hr/file/41741coupling activitycyclodextrinscyclodextrin glucanotransferaseoptimal composite designcyclodextrin productionproduct inhibition |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ivan Genov Pishtiyski Veselin Stanchev Stanchev Boriana Yordanova Zhekova |
spellingShingle |
Ivan Genov Pishtiyski Veselin Stanchev Stanchev Boriana Yordanova Zhekova Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium Food Technology and Biotechnology coupling activity cyclodextrins cyclodextrin glucanotransferase optimal composite design cyclodextrin production product inhibition |
author_facet |
Ivan Genov Pishtiyski Veselin Stanchev Stanchev Boriana Yordanova Zhekova |
author_sort |
Ivan Genov Pishtiyski |
title |
Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium |
title_short |
Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium |
title_full |
Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium |
title_fullStr |
Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium |
title_full_unstemmed |
Investigation on Cyclodextrin Production with Cyclodextrin Glucanotransferase from Bacillus megaterium |
title_sort |
investigation on cyclodextrin production with cyclodextrin glucanotransferase from bacillus megaterium |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2008-01-01 |
description |
The process of producing cyclodextrins from starch with cyclodextrin glucanotransferase from Bacillus megaterium has been studied. The effect of starch and enzyme concentrations was evaluated using optimal composite designs and the response surface methodology. Mathematical models describing the process in two overlapping areas of variation of the independent variables were developed. The models were used to determine the optimal values of the variables. The increase in starch concentration resulted in an increase in the amount of β-cyclodextrin formed, but lowered the yield. The optimal starch concentration was considered to be 50.0 mg/mL. The critical cyclodextrin glucanotransferase concentration necessary for maximum β-cyclodextrin production was 2.0 U/g. Factors that limit the complete conversion of starch to cyclodextrins were established. The enzyme activity was strongly inhibited by the reaction products. The coupling activity of cyclodextrin glucanotransferase was proved. The enzyme was able to degrade high concentrations of
β-cyclodextrin and to transform different types of cyclodextrins one into another. Cyclodextrin glucanotransferase formed α-, β- and γ-cyclodextrins in different ratios, depending on the duration of the process. |
topic |
coupling activity cyclodextrins cyclodextrin glucanotransferase optimal composite design cyclodextrin production product inhibition |
url |
http://hrcak.srce.hr/file/41741 |
work_keys_str_mv |
AT ivangenovpishtiyski investigationoncyclodextrinproductionwithcyclodextringlucanotransferasefrombacillusmegaterium AT veselinstanchevstanchev investigationoncyclodextrinproductionwithcyclodextringlucanotransferasefrombacillusmegaterium AT borianayordanovazhekova investigationoncyclodextrinproductionwithcyclodextringlucanotransferasefrombacillusmegaterium |
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1724869274316570624 |