Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch

Kamarulzaman Kamaruddin, Rosli Md Illias, Suraini Abdul Aziz, Mamot Said, Osman Hassan

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Results from the present study have shown that the ionic species of buffers, pH values and reaction temperature can affect the enzyme unit activities and product specificity of Toruzyme® (Novo Nordisk A/S Bagsvaerd, Denmark) CGTase (cyclodextrin glucanotransferase). Applying a similar reaction environment (acetate buffer, pH 6.0; temperature, 60°C), the CGTase was found to be capable of producing pre dominantly β-cyclodextrin from either raw or gelatinized sago (Cycas revoluta) starch. Changing the buffer from acetate to phosphate reduced the yield of β-cyclodextrin from 2.48 to 1.42 mg/ml and also affected the product specificity, where production of both α- and β-cyclodextrins were more pronounced. The decrease in the production of cyclodextrins in phosphate buffer was significant at both pH 6.0 and 7.0. However, changing the buffer to Tris/HCI (pH 7.0) showed a significant increase in β-cyclodextrin production. Increasing the ionic strength of sodium acetate and Tris/HCI buffers at pH 6.0 and 7.0 to equivalent ionic strength of phosphate buffers showed no significant effects on cyclodextrin production. Higher yield of cyclodextrins at pH 7.0 when Tris/HCI was used might be due to the binding of chloride ions at the calcium-binding sites of the CGTase, resulting in the shift of the optimum pH close to physiological environment, leading to an increase in the activities and specificity.

Original languageEnglish
Pages (from-to)117-125
Number of pages9
JournalBiotechnology and Applied Biochemistry
Volume41
Issue number2
DOIs
Publication statusPublished - Apr 2005

Fingerprint

Cycas
Cyclodextrins
Starch
Buffers
Human computer interaction
Tromethamine
Phosphates
Ionic strength
Osmolar Concentration
Acetates
Sodium Acetate
Temperature
Denmark
cyclomaltodextrin glucanotransferase
Chlorides
Binding Sites
Binding sites
Ions
Calcium

Keywords

  • Buffer types
  • Cyclodextrin
  • Cyclodextrin glucanohydrolase (CGTase)
  • Ionic strengths
  • pH
  • Raw sago (Cycas revoluta) starch

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry
  • Biotechnology

Cite this

Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch. / Kamaruddin, Kamarulzaman; Illias, Rosli Md; Aziz, Suraini Abdul; Said, Mamot; Hassan, Osman.

In: Biotechnology and Applied Biochemistry, Vol. 41, No. 2, 04.2005, p. 117-125.

Research output: Contribution to journalArticle

Kamaruddin, Kamarulzaman ; Illias, Rosli Md ; Aziz, Suraini Abdul ; Said, Mamot ; Hassan, Osman. / Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch. In: Biotechnology and Applied Biochemistry. 2005 ; Vol. 41, No. 2. pp. 117-125.
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