Production of cyclodextrin from starch by cyclodextrin glycosyltransferase from Bacillus firmus and characterization of purified enzyme |
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Authors: | D G Yim H H Sato Y H Park Y K Park |
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Institution: | (1) State University of Campinas, College of Food Engineering (UNICAMP), Campinas, SP, CEP 13081-970, Brazil, BR;(2) Korea Research Institute of Bioscience and Biotechnology, Taejon, Korea, BR |
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Abstract: | During screening for cyclodextrin-forming microorganisms, an alkalophilic Bacillus sp, which produced high activity of cyclodextrin glycosyltransferase, was isolated and identified as Bacillus firmus. The crude enzyme transformed starch to mainly β-and γ-cyclodextrin. The purified enzyme had an optimum pH of 7.5–8.5 and
its optimum temperature was 65°C, which is the highest optimum temperature as compared to other cyclodextrin glycosyltransferases
except that produced by Bacillus amyloliquefaciens.
Received 06 January 1997/ Accepted in revised form 20 March 1997 |
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Keywords: | : cyclodextrin cyclodextrin glycosyltransferase starch alkalophilic bacillus Bacillus firmus |
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