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Production and Characterization of Cyclodextrin Glycosyltransferase from Bacillus lentus
Author(s) -
Sabioni Jose G.,
Park Yong K.
Publication year - 1992
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19920440607
Subject(s) - cyclodextrin , enzyme , chemistry , thermal stability , bacillus (shape) , starch , glycosyltransferase , strain (injury) , biochemistry , enzyme assay , organic chemistry , biology , microbiology and biotechnology , anatomy
A new alkalophilic Bacillus. which produced exceptionally high activity of cyclodextrin glycosyltransferase, was isolated from soil. This strain of Bacillus was identified as Bacillus lentus. The enzyme was purified and characterized. It was found that optimum pH and temperature for cyclodextrin forming activity were 6.5–8.5 and 45–55°C. Thermal stability of the enzyme was remarkably increased by the addition of calcium ions. The maximum conversion of starch to cyclodextrin by the enzyme was 65%. The cyclodextrins formed after 24 h of enzymatic reaction consisted of α‐. β‐ and ‐y‐cyclodextrins in proportion of 1:67 : 1.6.