γ-Cyclodextrin: a review on enzymatic production and applications

  • Zhaofeng Li
  • Miao Wang
  • Feng Wang
  • Zhengbiao Gu
  • Guocheng Du
  • Jing WuEmail author
  • Jian ChenEmail author


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.


Gamma-Cyclodextrin Cyclodextrin glycosyltransferase Enzymatic production Application Property 



We thank Dr Y. Zhu (Wageningen University, The Netherlands) for critically reading this manuscript. This work was supported financially by the Natural Science Foundation of Jiangsu Province (BK2007019), the Major State Basic Research Development Program of China (973 Program; 2007CB714306), and the National High-tech Research and Development Program of China (863 Program; 20060110Z3008).


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© 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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