ENZYMATIC PRODUCTION OF β-CYCLODEXTRIN FROM JACKFRUIT SEEDS (Artocarpus intergrifolia L.)

• Autor(a) principal: Silva Júnior,Benesval L.
• Data de Publicação: 2019
• Outros Autores: Marques,George L., Reis,Nadabe S., Maldonado,Rafael R., Santos,Rodrigo Luis S. R., Aguiar-Oliveira,Elizama
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Chemical Engineering
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401393
• topic: Cyclomaltodextrin glucanotransferase; Factorial design; Ginger; Phenolphthalein; Starch

Abstract β-Cyclodextrin (β-CD) is a compound of great application for pharmaceutical and food industries, and is generally produced by starchy substrates by cyclomaltodextrin glucanotransferase (CGTase) action. The objective of this study was to produce β-CD using an alternative source of starch, such as jackfruit seed (Artocarpus intergrifolia L.) bran (JSB) by a commercial CGTase. The highest productivity of β-CD (52.10 µM/h.g) was obtained from 10 g of JSB in 100 mL of citrate buffer (10 mM / pH 6.0), with 17 % (v/v) of ethanol and 1.34 U/g of CGTase, at 59 °C for 4 hours. These same conditions were applied to starches extracted from the JSB (SJSB) and ginger (SG) and also, potato starch (SP). The SJSB and SG performances were similar to SP, and resulted in productivities around 2.7 times higher in relation to JSB. Thus, it is possible to conclude that both JSB and SJSB are promising substrates for β-CD production.