γ-Cyclodextrin: a review on enzymatic production and applications

Mini-Review

DOI: 10.1007/s00253-007-1166-7

Cite this article as:
Li, Z., Wang, M., Wang, F. et al. Appl Microbiol Biotechnol (2007) 77: 245. doi:10.1007/s00253-007-1166-7

Abstract

Cyclodextrins are cyclic α-1,4-glucans that are produced from starch or starch derivates using cyclodextrin glycosyltransferase (CGTase). The most common forms are α-, β-, and γ-cyclodextrins. This mini-review focuses on the enzymatic production, unique properties, and applications of γ-cyclodextrin as well as its difference with α- and β-cyclodextrins. As all known wild-type CGTases produce a mixture of α-, β-, and γ-cyclodextrins, the obtaining of a CGTase predominantly producing γ-cyclodextrin is discussed. Recently, more economic production processes for γ-cyclodextrin have been developed using improved γ-CGTases and appropriate complexing agents. Compared with α- and β-cyclodextrins, γ-cyclodextrin has a larger internal cavity, higher water solubility, and more bioavailability, so it has wider applications in many industries, especially in the food and pharmaceutical industries.

Keywords

Gamma-Cyclodextrin Cyclodextrin glycosyltransferase Enzymatic production Application Property 

Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China
  2. 2.School of BiotechnologyJiangnan UniversityWuxiPeople’s Republic of China
  3. 3.Key Laboratory of Industrial Biotechnology, Ministry of Education, School of BiotechnologyJiangnan UniversityWuxiPeople’s Republic of China
  4. 4.Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China

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