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

Cyclodextrins (CD) are cyclic oligosaccharides which can be produced by the enzymatic degradation of starch and have the ability to form inclusion complex (IC) with variety of molecules. Formation of inclusion complexes with cyclodextrins (CDs) is known to enhance guest solubility in aqueous medium. CD has α-(1–4) linkages forming a cone shaped structure with a hydrophilic outer surface which makes them water-soluble. The rate of hydrolysis increases in the order of α-CD < β-CD < γ-CD. Gamma cyclodextrins have been proved to retain the maximum retention properties than the three cyclodextrins. Cyclodextrins are also used to retain colours of food substances. Three common types of CDs are α-CD, β-CD, and γ-CD with 6, 7, and 8 sugar-membered ring molecules. This book chapter will discuss the preparation and properties of three types of CDs with their applications in food industry.