Mini-Review

Applied Microbiology and Biotechnology

, Volume 59, Issue 6, pp 609-617

Enzymatic production of cyclodextrins

  • A. BiwerAffiliated withDepartment of Biochemical Engineering, Saarland University, P.O. BOX 15 11 50, 66041 Saarbruecken, Germany
  • , G. AntranikianAffiliated withTechnische Mikrobiologie, Technische Universität Hamburg-Harburg, Kasernenstrasse 12, 21073 Hamburg, Germany
  • , E. HeinzleAffiliated withDepartment of Biochemical Engineering, Saarland University, P.O. BOX 15 11 50, 66041 Saarbruecken, Germany Email author 

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Abstract.

Cyclodextrins (CD) are enzymatically modified starches with a wide range of applications in food, pharmaceutical and chemical industries, agriculture and environmental engineering. They are produced from starch via enzymatic conversion using cyclodextrin glycosyl transferases (CGTases) and partly α-amylases. Due to its low solubility in water, separation and purification of β-CD is relatively easy compared to α- and γ-CD. In recent years more economic processes for γ-CD and especially α-CD production have been developed using improved CGTases and downstream processing. New purification steps, e.g. affinity adsorption, may reduce the use of complexing agents. The implementation of thermostable CGTases can simplify the production process and increase the selectivity of the reaction. A tabular overview of α-CD production processes is presented.