Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch
Results from the present study have shown that the ionic species of buffers, pH values and reaction temperature can affect the enzyme unit activities and product specificity of Toruzyme® (Novo Nordisk A/S Bagsvaerd, Denmark) CGTase (cyclodextrin glucanotransferase). Applying a similar reaction envi...
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| Format: | Article |
| Language: | English |
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Portland Press Ltd.
2005
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| Online Access: | http://eprints.utm.my/5575/ http://eprints.utm.my/5575/1/KamarulzamanKamaruddin2005_EffectsOfBufferPropertiesOnCyclodextrin.pdf |
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| author | Kamaruddin, Kamarulzaman Md. Illias, Rosli Abdul Aziz, Suriani Said, Mamot Hassan, Osman |
| author_facet | Kamaruddin, Kamarulzaman Md. Illias, Rosli Abdul Aziz, Suriani Said, Mamot Hassan, Osman |
| author_sort | Kamaruddin, Kamarulzaman |
| building | UTeM Institutional Repository |
| collection | Online Access |
| description | Results from the present study have shown that the ionic species of buffers, pH values and reaction temperature can affect the enzyme unit activities and product specificity of Toruzyme® (Novo Nordisk A/S Bagsvaerd, Denmark) CGTase (cyclodextrin glucanotransferase). Applying a similar reaction environment (acetate buffer, pH 6.0; temperature, 60 °C), the CGTase was found to be capable of producing pre dominantly β-cyclodextrin from either raw or gelatinized sago (Cycas revoluta) starch. Changing the buffer from acetate to phosphate reduced the yield of β-cyclodextrin from 2.48 to 1.42 mg/ml and also affected the product specificity, where production of both α- and β-cyclodextrins were more pronounced. The decrease in the production of cyclodextrins in phosphate buffer was significant at both pH 6.0 and 7.0. However, changing the buffer to Tris/HCl (pH 7.0) showed a significant increase in β-cyclodextrin production. Increasing the ionic strength of sodium acetate and Tris/HCl buffers at pH 6.0 and 7.0 to equivalent ionic strength of phosphate buffers showed no significant effects on cyclodextrin production. Higher yield of cyclodextrins at pH 7.0 when Tris/ HCI was used might be due to the binding of chloride ions at the calcium-binding sites of the CGTase, resulting in the shift of the optimum pH close to physiological environment, leading to an increase in the activities and specificity. |
| first_indexed | 2025-11-15T20:52:23Z |
| format | Article |
| id | utm-5575 |
| institution | Universiti Teknologi Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:52:23Z |
| publishDate | 2005 |
| publisher | Portland Press Ltd. |
| recordtype | eprints |
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| spelling | utm-55752010-06-01T15:32:29Z http://eprints.utm.my/5575/ Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch Kamaruddin, Kamarulzaman Md. Illias, Rosli Abdul Aziz, Suriani Said, Mamot Hassan, Osman T Technology (General) Results from the present study have shown that the ionic species of buffers, pH values and reaction temperature can affect the enzyme unit activities and product specificity of Toruzyme® (Novo Nordisk A/S Bagsvaerd, Denmark) CGTase (cyclodextrin glucanotransferase). Applying a similar reaction environment (acetate buffer, pH 6.0; temperature, 60 °C), the CGTase was found to be capable of producing pre dominantly β-cyclodextrin from either raw or gelatinized sago (Cycas revoluta) starch. Changing the buffer from acetate to phosphate reduced the yield of β-cyclodextrin from 2.48 to 1.42 mg/ml and also affected the product specificity, where production of both α- and β-cyclodextrins were more pronounced. The decrease in the production of cyclodextrins in phosphate buffer was significant at both pH 6.0 and 7.0. However, changing the buffer to Tris/HCl (pH 7.0) showed a significant increase in β-cyclodextrin production. Increasing the ionic strength of sodium acetate and Tris/HCl buffers at pH 6.0 and 7.0 to equivalent ionic strength of phosphate buffers showed no significant effects on cyclodextrin production. Higher yield of cyclodextrins at pH 7.0 when Tris/ HCI was used might be due to the binding of chloride ions at the calcium-binding sites of the CGTase, resulting in the shift of the optimum pH close to physiological environment, leading to an increase in the activities and specificity. Portland Press Ltd. 2005 Article PeerReviewed application/pdf en http://eprints.utm.my/5575/1/KamarulzamanKamaruddin2005_EffectsOfBufferPropertiesOnCyclodextrin.pdf Kamaruddin, Kamarulzaman and Md. Illias, Rosli and Abdul Aziz, Suriani and Said, Mamot and Hassan, Osman (2005) Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch. Biotechnology and Applied Biochemistry, 41 . pp. 117-125. ISSN 0885-4513 |
| spellingShingle | T Technology (General) Kamaruddin, Kamarulzaman Md. Illias, Rosli Abdul Aziz, Suriani Said, Mamot Hassan, Osman Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| title | Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| title_full | Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| title_fullStr | Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| title_full_unstemmed | Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| title_short | Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| title_sort | effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (cycas revoluta) starch |
| topic | T Technology (General) |
| url | http://eprints.utm.my/5575/ http://eprints.utm.my/5575/1/KamarulzamanKamaruddin2005_EffectsOfBufferPropertiesOnCyclodextrin.pdf |