PRODUCTION AND CHARACTERIZATION OF CYCLODEXTRIN GLYCOSYLTRANSFERASE FROM BACILLUS-LENTUS

被引：24
|
作者：
SABIONI, JG [1 ]
PARK, YK [1 ]
机构：
[1] UNIV ESTADUAL CAMPINAS,FOOD CHEM,CAIXA POSTAL 6121,BR-13100 CAMPINAS,SP,BRAZIL
来源：
STARCH-STARKE | 1992年 / 44卷 / 06期
关键词：
D O I：
10.1002/star.19920440607
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A new alkalophilic Bacillus, which produced exceptionally high activity of cyclodextrin glycosyltransferase, was isolated from soil. This strain of Bacillus was identified as Bacillus lentus. The enzyme was purified and characterized. It was found that optimum pH and temperature for cyclodextrin forming activity were 6.5-8.5 and 45-55-degrees-C. Thermal stability of the enzyme was remarkably increased by the addition of calcium ions. The maximum conversion of starch to cyclodextrin by the enzyme was 65%. The cyclodextrins formed after 24 h of enzymatic reaction consisted of alpha-, beta- and gamma-cyclodextrins in proportion of 1:67:1.6.
引用
收藏
页码：225 / 229
页数：5
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