Effect of substrate concentration and temperature on the kinetics and thermal stability of cyclodextrin glycosyltransferase for the production of β-cyclodextrin: Experimental results vs. mathematical model

Muria, Sri Rezeki; Cheirsilp, Benjamas; Kitcha, Suleeporn

doi:10.1016/j.procbio.2011.03.007

Cited by 12 publications

(13 citation statements)

References 19 publications

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“…Besides that, at high substrate concentration, water content for starch swelling and gelatinization is insufficient (Tester and Sommerville, 2000). The results obtained exhibited a similar pattern as reported by previous researchers (Muria et al, 2011;Szerman et al, 2007;Zhekova et al, 2008). In this study, >5% of initial starch concentration did not result in significant increase in CD production.…”

Section: Effect Of Substrate Sources On CD Productionsupporting

confidence: 89%

“…The initial velocity, V 0,i , of the specific CD production was obtained by calculating a tangent at the first 2 min of the reaction. Referring to Table 1, corn has the lowest K M,I value for α-CD (7.12 g L −1 ) while sago produces a K M,i value of 10.32 g L −1 for β-CD, which is almost similar to the value reported by Muria et al (2011). Muria et al (2011) obtained a value of 11.9 g L −1 by combining Bacillus sp.…”

Section: Estimation Of K MI and V Maxisupporting

confidence: 75%

“…3, there is a proportional relationship between substrate concentration and CD production for all cases investigated. When substrate concentration increases within the range of this study, the amount of CD produced also increases due to the increase in collision frequency between the enzyme and the substrate (Muria et al, 2011). Figure 4 shows that total CD yield for >5% initial starch concentration is marginally the same.…”

Section: Effect Of Substrate Sources On CD Productionmentioning

confidence: 70%

“…However, starch with high amylopectinto-amylose ratio such as tapioca (5:1) is preferred as the CGTase active site to produce CD compared to potato (3:1) and corn (2.5:1) (Cheirsilp et al, 2010;Mukerjea et al, 2007;Goh et al, 2007;Sian et al, 2005). However, sago starch has attracted interest because of its lower cost and can be converted into CDs in good yield (Charoenlap et al, 2004;Kamaruddin et al, 2005;Muria et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…A mathematical model for the production of CGTase from native and immobilized Bacillus circulans strains had been developed by Burhan et al (2005), but the developed mathematical model focuses on the microbial CGTase production. Muria et al (2011) had developed a mathematical model for CD production, but the model only emphasises on β-CD without considering product inhibitor parameters.…”

Section: Introductionmentioning

confidence: 99%

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DYNAMIC MATHEMATICAL MODELLING OF REACTION KINETICS FOR CYCLODEXTRINS PRODUCTION FROM DIFFERENT STARCH SOURCES USING <i>BACILLUS MACERANS</i> CYCLODEXTRIN GLUCANOTRANSFERASE

Shahrazi

Saallah

Mokhtar

et al. 2013

American Journal of Biochemistry and Biotechnology

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This study relates to the mathematical modelling of enzymatic production of Cyclodextrins (CDs) by Cyclodextrin Glucanotransferase (CGTase) from Bacillus macerans. The experiments were carried out in batch mode using different starch sources and the results were used to estimate unknown parameters using linearization and dynamic simulation methods. Î±- and Î²-CD produced from tapioca were found to give the highest Michaelis-Menten constant, K_M,i of 58.23 and 54.07 g L^-1, respectively and maximum velocity, V_max,i of 3.45 and 2.76 g L^-1.min, respectively, while sago resulted in the highest K_M,i and V_max,i values of 342.35 g L^-1 and 5.97 g L^-1.min, respectively, for Î³-CD obtained by the linearization method. Value of product inhibition, K_1,i and CD degradation coefficient rate, Î´_CD,i, were estimated using dynamic simulation, indicating that exponential reaction kinetics could be fitted better with the experimental data. Sensitivity analysis revealed that the product inhibition parameter in the exponential reaction kinetic equation is more significant in the process. For validation, the production of CDs by fed batch method was undertaken and starch and enzyme were added into the reaction medium. Then, the predicted profiles generated by simulation were compared with the experimental values. The proposed exponential reaction kinetics shows good fitting with the experimental data

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Section: Effect Of Substrate Sources On CD Productionsupporting

confidence: 89%

Section: Estimation Of K MI and V Maxisupporting

confidence: 75%

Section: Effect Of Substrate Sources On CD Productionmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

DYNAMIC MATHEMATICAL MODELLING OF REACTION KINETICS FOR CYCLODEXTRINS PRODUCTION FROM DIFFERENT STARCH SOURCES USING <i>BACILLUS MACERANS</i> CYCLODEXTRIN GLUCANOTRANSFERASE

Shahrazi

Saallah

Mokhtar

et al. 2013

American Journal of Biochemistry and Biotechnology

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Measurement of catechin-7-O -glucoside from barley to malt

et al. 2018

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The content of catechin‐7‐O‐glucoside throughout the malting process was evaluated by high‐performance liquid chromatography with diode‐array detection coupled to electrospray ionisation tandem mass spectrometry (HPLC‐DAD‐ESI/MS) in 10 Czech varieties of barley and corresponding malts. Glycosylation confers catechin better water solubility and resistance to oxidative and alkaline degradation, with a significant impact on beer quality. However, the sugar moiety also affects catechin bioavailability and may hinder its health effects. The results show that the total catechin‐7‐O‐glucoside content is higher in malt [ranging from 22.3 ± 0.7 to 84 ± 6 mg catechin equivalents (CE)/kg] compared with barley (from 6.3 ± 0.4 to 36 ± 1 mg CE/kg). The catechin‐7‐O‐glucoside content ratio between malt and barley varied from ~1.5‐ to 7‐fold for varieties Pioner and Sunshine, respectively. The study of the glycosylation rate during individual stages of the malting process using a barley variety Tipple revealed that the content of catechin‐7‐O‐glucoside gradually increases (0.26 mg CE/kg/h) during the germination stage (~3‐fold higher after 120 h of germination). In addition, the glycosylation rate is 5 times faster during kilning steps (1.36 mg CE/kg/h) and its content almost doubles after kilning. The first steps of the kilning stage encompass optimal moisture and temperature for enzyme activity (~45% moisture and 55°C) which may explain the higher catechin‐7‐O‐glucoside formation rate. © 2018 The Institute of Brewing & Distilling

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Production of α, β, and γ-Cyclodextrin Gluconotransferase (CGTase) and Their Applications in Food Industry

Gautam

Arya

2022

Novel Food Grade Enzymes

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Effect of substrate concentration and temperature on the kinetics and thermal stability of cyclodextrin glycosyltransferase for the production of β-cyclodextrin: Experimental results vs. mathematical model

Cited by 12 publications

References 19 publications

DYNAMIC MATHEMATICAL MODELLING OF REACTION KINETICS FOR CYCLODEXTRINS PRODUCTION FROM DIFFERENT STARCH SOURCES USING <i>BACILLUS MACERANS</i> CYCLODEXTRIN GLUCANOTRANSFERASE

DYNAMIC MATHEMATICAL MODELLING OF REACTION KINETICS FOR CYCLODEXTRINS PRODUCTION FROM DIFFERENT STARCH SOURCES USING <i>BACILLUS MACERANS</i> CYCLODEXTRIN GLUCANOTRANSFERASE

Measurement of catechin-7-O -glucoside from barley to malt

Production of α, β, and γ-Cyclodextrin Gluconotransferase (CGTase) and Their Applications in Food Industry

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