Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the thre...
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| Format: | Article |
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Springer Berlin / Heidelberg
2008
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| Online Access: | http://eprints.utm.my/7758/ |
| _version_ | 1848891536991846400 |
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| author | Rauf, Zulfikri A. Ilias, Rosli Md. Mahadi, Nor Muhammad Hassan, Osman |
| author_facet | Rauf, Zulfikri A. Ilias, Rosli Md. Mahadi, Nor Muhammad Hassan, Osman |
| author_sort | Rauf, Zulfikri A. |
| building | UTeM Institutional Repository |
| collection | Online Access |
| description | The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the three (3) highest points for each of the studied parameters were pH, concentration of sago starch and enzyme, and also agitation. In the second stage, two level full factorial design (2n FFD) was applied to determine the significant parameters affecting the production of β-cyclodextrin. Statistical analyses showed that pH, enzyme and sago starch concentration were the significant parameters. The final stage of optimization involved the use of Central Composite Design to determine and predict the optimum yield of β-cyclodextrin. The optimum condition for production cyclodextrin was at pH 8.62 (Glycine–NaOH buffer 0.05 M), 0.65% v/v sago starch and 15% w/v enzyme concentration, where 8.43 g β-cyclodextrin/L was produced after 4 h of reaction. |
| first_indexed | 2025-11-15T20:59:32Z |
| format | Article |
| id | utm-7758 |
| institution | Universiti Teknologi Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T20:59:32Z |
| publishDate | 2008 |
| publisher | Springer Berlin / Heidelberg |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | utm-77582009-01-19T06:45:00Z http://eprints.utm.my/7758/ Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch Rauf, Zulfikri A. Ilias, Rosli Md. Mahadi, Nor Muhammad Hassan, Osman TP Chemical technology The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the three (3) highest points for each of the studied parameters were pH, concentration of sago starch and enzyme, and also agitation. In the second stage, two level full factorial design (2n FFD) was applied to determine the significant parameters affecting the production of β-cyclodextrin. Statistical analyses showed that pH, enzyme and sago starch concentration were the significant parameters. The final stage of optimization involved the use of Central Composite Design to determine and predict the optimum yield of β-cyclodextrin. The optimum condition for production cyclodextrin was at pH 8.62 (Glycine–NaOH buffer 0.05 M), 0.65% v/v sago starch and 15% w/v enzyme concentration, where 8.43 g β-cyclodextrin/L was produced after 4 h of reaction. Springer Berlin / Heidelberg 2008 Article PeerReviewed Rauf, Zulfikri A. and Ilias, Rosli Md. and Mahadi, Nor Muhammad and Hassan, Osman (2008) Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch. European Food Research and Technology, 226 (6). pp. 1421-1427. ISSN 1438-2385 http://dx.doi.org/10.1007/s00217-007-0673-1 10.1007/s00217-007-0673-1 |
| spellingShingle | TP Chemical technology Rauf, Zulfikri A. Ilias, Rosli Md. Mahadi, Nor Muhammad Hassan, Osman Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| title | Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| title_full | Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| title_fullStr | Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| title_full_unstemmed | Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| title_short | Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| title_sort | experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch |
| topic | TP Chemical technology |
| url | http://eprints.utm.my/7758/ http://eprints.utm.my/7758/ http://eprints.utm.my/7758/ |