Xia Liuxi, Bai Yuxiang, Mu Wanmeng, Wang Jinpeng, Xu Xueming, Jin Zhengyu
State Key laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu Province 214122, China.
School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu Province 214122, China.
J Agric Food Chem. 2017 Jul 26;65(29):6023-6029. doi: 10.1021/acs.jafc.7b02079. Epub 2017 Jul 17.
Instead of β-cyclodextrin (β-CD), branched β-CDs have been increasingly used in many aspects as they possess better solubility and higher bioadaptability. But most commercialized branched β-CDs were chemically synthesized. Thus, the glucosyl-β-cyclodextrin (G-β-CD) prepared via enzymatic approach could be a nice substitute. However, the yield of G-β-CD was low. Here, we reported a controlled two-step reaction to efficiently prepare G-β-CD from maltodextrins by β-cyclodextrin glucosyltransferase (β-CGTase) and amyloglucosidase (AG). Compared to the single β-CGTase reaction, controlled two-step reaction caused a yield increase of G-β-CD by 130%. Additionally, the percentage of G-β-CD was enhanced from 2.4% to 24.0% and the side products α-CD and γ-CD were hydrolyzed because of the coupling activity of β-CGTase. Thus, this controlled two-step reaction might be an efficient approach for industrial production of pure G-β-CD.
与β-环糊精（β-CD）不同，支链β-环糊精由于具有更好的溶解性和更高的生物适应性，已在许多方面得到越来越广泛的应用。但大多数商业化的支链β-环糊精是化学合成的。因此，通过酶法制备的葡萄糖基-β-环糊精（G-β-CD）可能是一种很好的替代品。然而，G-β-CD的产率较低。在此，我们报道了一种可控的两步反应，通过β-环糊精葡萄糖基转移酶（β-CGTase）和淀粉葡萄糖苷酶（AG）从麦芽糊精高效制备G-β-CD。与单一的β-CGTase反应相比，可控两步反应使G-β-CD的产率提高了130%。此外，由于β-CGTase的偶联活性，G-β-CD的百分比从2.4%提高到24.0%，并且副产物α-CD和γ-CD被水解。因此，这种可控两步反应可能是工业生产纯G-β-CD的有效方法。
