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KMID : 0380620230550050390
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.390 ~ p.397
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Production of cyclodextrin from rice starches with different amylose contents
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Joo Kyeong-Seon
Rho Shin-Joung
Kim Yong-Ro
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Abstract
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In this study, we investigated the effect of amylose content in rice starch on the production of cyclodextrin (CD) using a combination of isomalyase and cyclodextrin glycosyltransferase (CGTase). By optimizing enzyme treatment time, rice starches with different amylose contents were debranched using 5 U/g of isoamylase (at 40oC) for 8 h, followed by a reaction with 25 U/g of CGTase (at 60oC) for 6 h. Finally, the produced CD was purified by treating with 50 U/g of glucoamylase (at 40oC) for 6 h. MALDI-TOF MS measurements confirmed that CD with purely cyclic glucans without linear parts were produced. By using dodamssal (DD), saegoami (SG), and ilpummi (IP) rice starches were used as substrates, the maximum yields of CD production were 82.91, 77.49, and 81.53%, respectively. This result suggested that the amylose content of native rice starch was not a major factor in determining CD yield when starch was debranched before CGTase treatment.
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KEYWORD
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Rice starch, amylose content, cyclodextrin, cyclodextrin glycosyltransferase, isoamylase
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