Ispitivanje proizvodnje ciklodekstrina pomoću ciklodekstrin glukanotransferaze iz bakterije 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 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.Istražen je proces proizvodnje ciklodekstrina iz škroba pomoću ciklodekstrin glukanotransferaze iz bakterije Bacillus megaterium. Pomoću optimalno uređenog plana i metode odzivnih površina istražen je utjecaj koncentracije škroba i enzima na proizvodnju ciklodekstrina. Izrađeni su matematički modeli koji opisuju proces u dva područja varijacija nezavisnih varijabla koja se preklapaju. Modeli su upotrijebljeni za određivanje optimalnih vrijednosti varijabla. Povećanjem koncentracije škroba povećala se količina nastalog β-ciklodekstrina, a smanjio prinos. Optimalna koncentracija škroba bila je 50 mg/mL. Kritična je koncentracija ciklodekstrin glukanotransferaze, prijeko potrebna za maksimalnu proizvodnju β-ciklodekstrina, bila 2 U/g. Utvrđeni su faktori koji limitiraju potpunu konverziju škroba u ciklodekstrine i ustanovljeno je da produkti reakcije znatno inhibiraju aktivnost enzima. Dokazano je da ciklodekstrin glukanotransferaze može razgraditi velike koncentracije β-ciklodekstrina i transformirati ga u različite tipove ciklodekstrina. Djelovanjem enzima nastaju α-, β- i γ-ciklodekstrini u različitim omjerima, ovisno o dužini trajanja procesa

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 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

Ispitivanje proizvodnje ciklodekstrina pomoću ciklodekstrin glukanotransferaze iz bakterije 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 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.Istražen je proces proizvodnje ciklodekstrina iz škroba pomoću ciklodekstrin glukanotransferaze iz bakterije Bacillus megaterium. Pomoću optimalno uređenog plana i metode odzivnih površina istražen je utjecaj koncentracije škroba i enzima na proizvodnju ciklodekstrina. Izrađeni su matematički modeli koji opisuju proces u dva područja varijacija nezavisnih varijabla koja se preklapaju. Modeli su upotrijebljeni za određivanje optimalnih vrijednosti varijabla. Povećanjem koncentracije škroba povećala se količina nastalog β-ciklodekstrina, a smanjio prinos. Optimalna koncentracija škroba bila je 50 mg/mL. Kritična je koncentracija ciklodekstrin glukanotransferaze, prijeko potrebna za maksimalnu proizvodnju β-ciklodekstrina, bila 2 U/g. Utvrđeni su faktori koji limitiraju potpunu konverziju škroba u ciklodekstrine i ustanovljeno je da produkti reakcije znatno inhibiraju aktivnost enzima. Dokazano je da ciklodekstrin glukanotransferaze može razgraditi velike koncentracije β-ciklodekstrina i transformirati ga u različite tipove ciklodekstrina. Djelovanjem enzima nastaju α-, β- i γ-ciklodekstrini u različitim omjerima, ovisno o dužini trajanja procesa