By J. Szejtli
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Extra resources for Cyclodextrin Technology
7, and bacterial ex-amylase added to hydrolyse the starch which had not been converted to cyclodextrin. The reaction mixture was decolourised with active carbon and filtered. Passing the filtrate through ion exchange resin, then concentrating to about 60% w/v under reduced pressure, enabled crystallisation by inoculation to take place on cooling. The crude crystalline ~-cyclodextrin was separated by a basket type centrifuge, and washed with a small amount of water. Recrystallisation by the conventional method from water, gave a yield of around 18-24%.
This enzyme is of fundamental importance in the production of cyclodextrins. Extensive work has been dedicated to CGT enzyme kinetics [ 20,21,25,26, 30,162 l. The origin of the CGT enzyme will determine the ratio of the different cyclodextrins [ 136 l. 4 11. 5 These ratios however should not be considered as fixed values [ 27 l. Most CGT's will initially form o:-cyclodextrin, the rate of formation of the higher cyclodextrins being much slower. The ~-cyclodextrin scarcely participates in the reverse reactions, and therefore accumulates at the cost of a-cyclodextrin in the course of secondary transfer reactions.
French et al [ 81 ] determined enzyme activity by following the rotatory power. 05 g) in a total volume of 25ml was treated with Bacillus macerans amylase. 4° (in a 2dm cuvette). The slope of the curve at a given temperature is proportional to the enzyme activity. 20 at 25°e requires about 1h. Laszl6 et al [ 204 ] has proposed a method using radioisotopes for the determination of the enzyme activity. Incorporation of l4C-labelled methyla-D-glucopyranoside is carried out, under the action of the eTG enzyme, into the linear dextrins arising from a-cyclodextrin [ 204 1.
Cyclodextrin Technology by J. Szejtli