Summary
Glucosyl-cyclodextrins were prepared by the action of Bacillus macerans cyclomaltodextrin glucanotransferase (BME)on branched dextrin of waxy corn starch prepared by removing the cyclodextrins with bromobenzene and tetrachloroethane from the BME-starch digest.
Branched cyclodextrins were effectively produced by the action of BME on branched dextrin in the presence of SDS and were further degraded to glucosyl-cyclodextrins by the combined action of Aspergillus oryzae α-amylase and glucoamylase. These enzymes also degrade β and γ-cyclodextrins, which interfere with the separation of glucosyl-cyclodextrins by paper-chromatography, to glucose.
Glucosyl-cyclodextrins were separated by paperchromatography. Glucosyl-α-cyclodextrin was crystallized from water and made into a crystal complex with iodine. Glucosyl-cyclodextrins have extremely high solubility compared to the original cyclodextrins, solubilyze various kinds of oily substances in them and are extraordinary resistant to the action of Aspergillus oryzae α-amylase.
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Kobayashi, S., Kainuma, K., French, D. (1982). The Preparation and Some Properties of Glucosyl-Cyclodextrins. In: Szejtli, J. (eds) Proceedings of the First International Symposium on Cyclodextrins. Advances in Inclusion Science, vol 1. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-7855-3_5
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DOI: https://doi.org/10.1007/978-94-009-7855-3_5
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