シクロデキストリンについて α‐シクロデキストリンの生産とその利用を中心として

Abstract

It has been said that cyclodextrins will be successfully used in various fields of industries because of its ability to make inclusion compounds on complexes with various kinds of substances, especially unstable materials against oxidation, heat and light. However, cyclodextrins have not been widely used for processing foods and others up to now. The main reason not to be used may be owing to high price of cyclodextrins production. To solve this problem, we have been working on production of cyclodextrin producing enzyme and cyclodextrins and established a component of cultivating medium for producing the Bacillus macerans enzyme. The enzyme in a crude enzyme preparation (broth) was adsorbed on moist heated starch granules to make starch adsorbed enzyme which was most useful for production of cyclodextrins. A new method of α-cyclodextrin production was also established. The principle of the method is based on the action of glucoamylase, taka amylase and yeast; taka amylase hydrolyzes β- and γ-cyclodextrins effectively to maltooligosaccharides which are hydrolyzed to glucose by the action of glucoamylase. And glucose is converted to ethanol by yeast. As the result, after being treated with the above mentioned enzyme system, the reaction mixture of cyclodextrin producing enzyme on starch is composed of ethanol and a-cyclodextrin, which is easily crystallized by concentrating the mixture. Cyclodextrins syrup which contains α-cyclodextrin as a main component was also produced for use in the food industries and several examples of its utilization were reported.