Optimization of Cyclodextrin Production From Sago Starch

Abstract

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--5.0 and 55--60 #C, respectively. b-CD was the predominant product, constituting 65% of all CD products. The b-CD produced using partially purified and crude CGTase were compared and found to have no significant di#erence in yield and productivity. The appropriate proportion of CGTase to sago starch for b-CD production was determined by response surface methodology. The most appropriate enzyme:substrate ratio was 50 U g sago starch #1 CGTase and 60 g l #1 sago starch