Cyclodextrins syrup obtained from starch by enzymatic conversion

NATALIA SZERMAN, ADRIANA ROSSO, ANA LÍA ROSSI, SUSANA FERRAROTTI Y NORBERTO KRYMKIEWICZ

Bariloche, Argentina

Congreso; SAIB XXXIX; 2003

Sociedad Argentina de Investigación en Bioquímica y Biología Molecular

Cyclodextrins (CD) are cyclic oligosaccharides containing six (alfa), seven (beta), or eight (gamma) glucose units alfa-1,4 linked made from starch by Cyclodextrin Glucanotransferase (CGTase). They are able to form inclusion complexes with many hydrophobic molecules changing their physical and chemical properties. For this reason, CD are used in food industry for stabilizing flavors, masking odors, emulsifying oils and protecting substances from descomposition induced by light, temperature and air. In this work, an enzymatic process was developed for the production of CD syrup from starch. The enzyme was produced by Bacillus circulans DF 9R, isolated in our laboratory, purified by starch adsorption and preserved by lyophilization. The production of CD was optimized using experimental designs. The fixed conditions were 5 % (w/v) cassava starch, 20 UE/g of starch, pH 6.4, 56 °C and 90 minutes of reactions under continous shaking (100 rpm). The conversion of cassava starch to CD achieved was 22.8 % (w/w). The product was concentrated to syrup under reduced pressure. The syrup obtained was analyzed by HPLC and the ratio of a: b: g -CD achieved was 0.65:1.00:0.18.