化学
环糊精
生物利用度
淀粉
酶
生物催化
溶解度
固定化酶
生物化学
蛋白质工程
生化工程
组合化学
有机化学
生物
药理学
作者
Zhaofeng Li,Miao Wang,Feng Wang,Zhengbiao Gu,Guocheng Du,Jing Wu,Jian Chen
标识
DOI:10.1007/s00253-007-1166-7
摘要
Cyclodextrins are cyclic α-1,4-glucans that are produced from starch or starch derivates using cyclodextrin glycosyltransferase (CGTase). The most common forms are α-, β-, and γ-cyclodextrins. This mini-review focuses on the enzymatic production, unique properties, and applications of γ-cyclodextrin as well as its difference with α- and β-cyclodextrins. As all known wild-type CGTases produce a mixture of α-, β-, and γ-cyclodextrins, the obtaining of a CGTase predominantly producing γ-cyclodextrin is discussed. Recently, more economic production processes for γ-cyclodextrin have been developed using improved γ-CGTases and appropriate complexing agents. Compared with α- and β-cyclodextrins, γ-cyclodextrin has a larger internal cavity, higher water solubility, and more bioavailability, so it has wider applications in many industries, especially in the food and pharmaceutical industries.
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