Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch

Zulfikri A. Rauf, Rosli Md Ilias, Nor Muhammad Mahadi, Osman Hassan

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the three (3) highest points for each of the studied parameters were pH, concentration of sago starch and enzyme, and also agitation. In the second stage, two level full factorial design (2n FFD) was applied to determine the significant parameters affecting the production of β-cyclodextrin. Statistical analyses showed that pH, enzyme and sago starch concentration were the significant parameters. The final stage of optimization involved the use of Central Composite Design to determine and predict the optimum yield of β-cyclodextrin. The optimum condition for production cyclodextrin was at pH 8.62 (Glycine-NaOH buffer 0.05 M), 0.65% v/v sago starch and 15% w/v enzyme concentration, where 8.43 g β-cyclodextrin/L was produced after 4 h of reaction.

Original languageEnglish
Pages (from-to)1421-1427
Number of pages7
JournalEuropean Food Research and Technology
Volume226
Issue number6
DOIs
Publication statusPublished - Apr 2008

Fingerprint

sago
cyclodextrins
beta-cyclodextrin
Cyclodextrins
Starch
Design of experiments
Research Design
experimental design
Enzymes
enzymes
Glucosyltransferases
glucosyltransferases
agitation
response surface methodology
Glycine
Buffers
buffers
betadex
Amino acids
Composite materials

Keywords

  • Cyclodextrin
  • Optimization and Response Surface Methodology
  • Sago starch
  • Ungelatinized

ASJC Scopus subject areas

  • Food Science

Cite this

Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch. / Rauf, Zulfikri A.; Ilias, Rosli Md; Mahadi, Nor Muhammad; Hassan, Osman.

In: European Food Research and Technology, Vol. 226, No. 6, 04.2008, p. 1421-1427.

Research output: Contribution to journalArticle

Rauf, Zulfikri A. ; Ilias, Rosli Md ; Mahadi, Nor Muhammad ; Hassan, Osman. / Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch. In: European Food Research and Technology. 2008 ; Vol. 226, No. 6. pp. 1421-1427.
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