U.S. patent number 3,923,598 [Application Number 05/452,139] was granted by the patent office on 1975-12-02 for process for producing cyclodextrins.
This patent grant is currently assigned to Rikagaku Kenkyusho. Invention is credited to Koki Horikoshi.
United States Patent |
3,923,598 |
Horikoshi |
December 2, 1975 |
Process for producing cyclodextrins
Abstract
A novel process for producing cyclodextrin characterized by
subjecting starch to the activity of cyclodextrin
glycosyl-transferase produced by cultivation of Bacillus sp. No.
38-2, Bacillus sp. No. 135, Bacillus sp. No. 169, Bacillus sp. No.
13 or Bacillus sp. No. 17-1, at a pH of between 6.0 and 10.5,
thereby to hydrolyse the starch.
Inventors: |
Horikoshi; Koki (Fujimi,
JA) |
Assignee: |
Rikagaku Kenkyusho
(JA)
|
Family
ID: |
26370184 |
Appl.
No.: |
05/452,139 |
Filed: |
March 18, 1974 |
Foreign Application Priority Data
|
|
|
|
|
Mar 19, 1973 [JA] |
|
|
48-31680 |
Dec 6, 1973 [JA] |
|
|
48-136664 |
|
Current U.S.
Class: |
435/97; 426/661;
435/193; 435/202; 435/832 |
Current CPC
Class: |
C12N
9/1074 (20130101); C08B 37/0012 (20130101); Y10S
435/832 (20130101) |
Current International
Class: |
C08B
37/00 (20060101); C12N 9/10 (20060101); C08B
37/16 (20060101); C12D 013/02 () |
Field of
Search: |
;195/31R,66R,65,62 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
|
|
|
|
|
|
|
7,109,224 |
|
Sep 1971 |
|
JA |
|
2,044,984 |
|
Mar 1971 |
|
DT |
|
Primary Examiner: Shapiro; Lionel M.
Assistant Examiner: Wiseman; T. G.
Claims
We claim:
1. A process for producing cyclodextrin which comprises subjecting
starch to the activty of a cyclodextrin glycosyltransferase
produced by cultivation of a microorganism selected from the group
consisting of Bacillus sp. No. 38-2 (ATCC 21783), Bacillus sp. No.
135 (ATCC 21595), Bacillus sp. No. 169 (ATCC 21594), Bacillus sp.
No. 13 (ATCC 31006) and Bacillus sp. No. 17-1 (ATCC 31007), at a pH
of 6.0 - 10.5 and recovering said cyclodextrin.
2. A process according to claim 1, wherein the reaction is carried
out at a pH between 8 and 10.5.
3. A process according to claim 2, wherein the reaction is carried
out at a pH between 8 and 10.
4. A process according to claim 1, wherein said cyclodextrin
glycosyltransferase has an optimum pH for producing cyclodextrin of
between 8 and 10.
Description
BACKGROUND OF THE INVENTION:
It is well known that dextrin is produced from starch by hydrolysis
with amylase and it has usually a chain structure.
Regarding cyclodextrin, only Schardinger dextrin which has been
produced by Bacillus macerans has been known in the "Enzyme Hand
Book" edited in 1970 by Shiro Akabori and published from Asakura
Publishing Co. Though the Schardinger dextrin is produced by a
cyclodextrin glycosyltransferase, said cyclodextrin
glycosyltransferase has various defects including an extremely
narrow optimum pH range (merely from 6.8 to 7.0), low thermal
stability (the optimum temperature is 40.degree.C) and low
productivity of the cyclodextrin, and therefore said amylase can
not be utilized for commercial production of the cyclodextrin.
SUMMARY OF THE INVENTION
The present invention relates to a novel process for producing
cyclodextrin.
An object of the invention is to provide a novel process for
producing various kinds of cyclodextrins having the different
structures as shown in FIG. 1.
Another object of the invention is to provide an efficient process
for producing cyclodextrins, which can be carried out easily under
conditions of broad pH range and wide temperature range.
Further object of the present invention is to provide an efficient
process which can produce cyclodextrins with high yield.
The above and other objects can be accomplished by a process
according to the present invention, which comprises subjecting
starch to a cyclodextrin glycosyl-transferase obtained by
cultivation of one of the Bacillus named below, at a pH of betweem
6.0 and 10.5.
BRIEF EXPLANATION OF DRAWINGS
FIG. 1 shows the structures of various kinds of cyclodextrins which
can be obtained according to the present invention;
FIG. 2 is a graph showing relative activities at different pH
values of the amylase obtained from Bacillus sp. No. 38-2, in which
the relative activity has been calculated on the assumption that
activity at pH 9.0 is 100;
FIG. 3 is a similar graph showing relative activities of amylases
obtained from Bacillus sp. No. 135 and No. 169;
FIG. 4 is a graph showing relative activities and relative yield of
cyclodextrin at different pH values of the amylase obtained from
Bacillus sp. No. 13; and
FIG. 5 is a graph showing relative activities and relative yield of
cyclodextrin at different pH values of the amylase obtained from
Bacillus sp. No. 17-1.
DETAILED DESCRIPTION OF THE INVENTION
As described above the invention of the present application is
characterized by employing a specific cyclodextrin glycosyl
transferase, namely one obtained by cultivation of a specific
amylase-producing microorganism which can grow only in an alkaline
medium.
The microrganism which can produce the cyclodextrin
glycosyl-trsnsferase described above includes Bacillus species No.
38-2, Bacillus species No. 135, Bacillus species No. 169, Bacillus
species No. 13 and Bacillus species No. 17-1, all of them having
been found by the inventors of the present invention.
Bacillus sp. No.38-2, No. 135 and No. 169 have been isolated from
the soil collected in Hirosawa district of Wako-shi, Saitama
Prefecture, Japan.
Bacillus sp. No. 13 and No. 17-1 have been isolated from the soil
collected in Karuizawa-shi, Nagano Prefecture, Japan.
Characteristics and properties of those microorganisms will be
disclosed below. However we have no intention to restrict the
invention to those microorganisms, because any natural or
artificial mutant, variant and other species can be used as far as
the strain can produce the cyclodextrin producing alkaline
amylase.
We have examined the properties and characteristics of the above
described species according to the methods described in "Aerobic
Spore-forming Bacteria" by Nathan R. Smith, R. E. Gordon and F. E.
Clark (United States Department of Agriculture, November 1952) and
"Bergey's Manual of Determinative Bacteriology" (1957). Results of
examination are shown as follows:
1. Bacillus sp. No. 38-2
a. Growth on Various Media
Table 1 ______________________________________ Growth at Medium pH
7 pH 10 ______________________________________ 1. Bouillon Growth
scant Very poor growth 2. Bouillon-agar Growth scant Very poor
growth 3. Glucose-bouillon Poor growth Turbid, good growth 4.
Glucose-bouillon- Poor growth Good growth agar 5. Gelatin medium --
Growth, liquefied 6. Aqueous peptone -- Growth 7. Potato medium
Growth scant Good growth ______________________________________
b. Microscopic Morphology:
Size of the microorganism is 0.5 - 0.6.mu. .times. 2.0 - 3.0.mu.;
The spore which is formed near the end of the cell is oval and has
a size of 0.9 - 1.0.mu. .times. 1.2 - 1.5.mu.; The sporangium is
definitely swollen; The bacteria have pertrichous flagella and are
motile and form motile collonies; Gram positive and non
acid-fast.
It grows very well on an alkaline medium comprising soluble starch,
yeast extract, peptone, K.sub.2 HPO.sub.4 and MgSO.sub.4.sup..
7H.sub.2 O and containing 1% Na.sub.2 CO.sub.3 whereas growth on
any neutral medium is poor.
c. Physiological Properties:
1. Optimum Growth Condition:
pH : around 10
Temperature: 37.degree. - 40.degree.C
Aerobic
2. Conditions under which the microorganism grows:
pH : 7.5 - 11
Temperature : up to 45.degree.C
3. voges-Proskauer reaction : Positive
4. Nitrate : Reduced
5. Catalase reaction : Positive
6. Gelatine, Casein : Liquefied
7. Hydrolysis of Starch : Positive
8. Utilization of Citrate : Utilized but poor
9. Utilization of Ammonium Salt: Utilized
10. Growth in 7% Sodium Chloride Solution : Poor
11. Growth on Glucose-nitrate Medium : Growth
12. Growth under Anaerobic Condition : Growth
13. Growth on Glucose-asparagine Medium : Growth
14. Production of Indole : Negative
d. Utilization of Carbon Source:
Glucose, fructose, xylose, sucrose, maltose, lactose and arabinose
are utilized, but galactose, trehalose and inulin are not utilized.
Production of acid is observed.
2. Bacillus sp. No. 135:
a. Growth on Various Media:
Table 2 ______________________________________ Growth at Medium pH
7 pH 10 ______________________________________ 1. Buillon Poor
growth Poor growth 2. Buillon-agar Poor growth Fairly good growth
3. Glucose-Buillon Very poor growth Very good growth 4.
Glucose-Buillon- Growth Very good growth agar 5. Gelatine medium --
Growth 6. Aqueous peptone -- Growth 7. Potato medium Growth Good
growth ______________________________________
b. Microscopic Morphology:
Size of the microorganism is 0.6 - 0.8.mu. .times. 2.5 .times.
4.mu.; The sporangium is slightly swollen and the spore is oval
having size of 1.0 - 1.2.mu. .times. 1.5 - 1.8.mu.. The
microorganism has pertrichous flagella and motile. This Bacillus
grows very well on an alkaline medium comprising soluble starch,
yeast extract, peptone, K.sub.2 HPO.sub.4, MgSO.sub.4.sup..
7H.sub.2 O and containing 1% of Na.sub.2 CO.sub.3, and appears
white. The characteristic of the species is that it grows very well
on alkaline medium, though grows a little on neutral medium.
c. Physiological Properties:
1. Optimum Growth Condition:
pH : around 10
Temperature : 37 - 40.degree.C
Aerobic
2. Conditions under which the bacteria can grow:
pH : 7 - 11
Temperature: up to 42.degree.C
Aerobic
3. Gram Stainability : Positive
4. Voges-Proskauer reaction : Positive
5. Nitrate : Reduced
6. Catalase : Positive
7. Gelatine and Casein : Liquefied
8. Hydrolysis of Starch : Positive
9. Utilization of Citrate : Not utilized
10. Utilization of Ammonium Salt : Utilized
11. Growth in 7% NaCl Solution : No detected
12. Growth on Glucose-Nirtate Medium : Growth scant
13. Growth under Anaerobic Condition : Detected
14. Production of Gas in Nitrate Medium under Anaerobic Condition :
No produced
15. Growth on Glucose-Asparagine Medium : Growth
d. Utilization of Carbon Source:
Glucose, mannose, salicin, cellobiose, lactose, sucrose, arabinose,
mannitol and xylose are utilized, but production of acid can not be
observed, because a lot of carbonate is used.
3. Bacillus sp. No. 169:
a. Growth on Various Media:
Table 3 ______________________________________ Growth at Medium pH
7 pH 10 ______________________________________ 1. Bouillon Growth
scant Poor growth 2. Bouillon-agar Growth scant Poor growth 3.
Glucose-Bouillon Growth scant Turbid, good growth 4.
Glucose-Bouillon- Growth scant Good growth agar 5. Gelatine medium
-- Good growth liquefied 6. Peptone water -- Growth 7. Potato
medium Poor growth Good growth
______________________________________
b. Microscopic Morphology:
Size of the microorganism is 0.5 - 0.6.mu. .times. 2 - 3.mu.; The
sporangium is slightly swollen and the spore is oval having a size
of 1.0 - 1.2.mu. .times. 1.3 - 1.7.mu.. The microorganism has
pertrichous flagella and is motile. It grows very well on an
alkaline medium comprising soluble starch, yeast extract, peptone,
K.sub.2 HPO.sub.4 and MgSO.sub.4.sup.. 7H.sub.2 O and containing 1%
Na.sub.2 CO.sub.3 but it hardly grows on any neutral medium.
c. Physiological Properties:
1. Optimum growth condition:
pH : 8 - 10
Temperature : 37.degree. - 40.degree.C
Aerobic.
2. Conditions under which the bacteria can grow:
pH : 7.5 - 11
Temperature : up to 45.degree.C
Aerobic.
3. Gram stainability : Positive, Changeable
4. Voges-Proskauer reaction : Positive
5. Nitrate : Reduced
6. Catalase reaction : positive
7. Hydrolysis of gelatin and casein : Positive
8. Hydrolysis of starch : Positive
9. Utilization of citrate : Not utilized
10. Growth in 7% NaCl solution : Not growth
11. Growth on glucose-nitrate medium : Scant
12. Growth under anaerobic condition: Growth
13. Production of gas in nitrate medium under anaerobic condition :
Not produced
14. Growth on glucose-asparagine medium : Not growth
15. Production of indol : Negative
d. Utilization of Carbon Source:
Glucose, mannose, cellobiose, lactose, sucrose, mannitol and
salicin are utilized very well, but arabinose and xylose are not
utilized.
Production of acid can not be determined since the medium contains
a lot of carbonate.
4. Bacillus sp. No. 13:
a. Growth on Various Media:
Table 4 ______________________________________ Growth at Medium pH
7.0 pH 10.0* ______________________________________ 1. Bouillon
liquor Growth scant Growth, turbid; and sediment; membranous. 2.
Bouillon-agar plane Growth scant Circular, flat or raised; entire;
smooth, brilliant surface; translucent, milky white. 3.
Bouillon-agar slant Growth scant Spreading with dull edges and
brilliant center; milky white translucent; no pigment. 4.
Bouillon-gelatin thrust Growth scant; not liquefaction of gelatin
Liquefied in layer. ______________________________________ *1%
Na.sub.2 CO.sub.3 is added to the medium in order to adjust pH
value to 10.
b. Microscopic Morphology:
Size of the cell is 0.5 - 0.7.mu. .times. 2.0 - 4.0.mu.; oval spore
is formed at the end of the cell; size of the spore is 1.3 -
1.4.mu. .times. 1.5 - 1.6.mu.; the sporangium is definitely
swollen; the microorganism has pertrichous flagella and is motile.
The gram stainability thereof is positive and the acid-fast test is
negative.
Note: Above morphological observation has been made on a medium
comprising 10 grams sodium carbonate, 5 grams peptone, 5 grams
yeast extract, 20 grams starch, 1 gram K.sub.2 HPO.sub.4, 0.2 gram
MgSO.sub.4.sup.. 7H.sub.2 O, 15 grams agar and 1 liter water.
c. Physiological Properties:
The following results have been observed on a media which has been
described in "Aerobic Spore-forming Bacteria" by N. R. Smith, et
al., modified by addingg 1% Na.sub.2 CO.sub.3 respectively.
1. Nitrate : Reduced
2. Denitrogenation : Negative
3. Methyl red test : No change of color, due to basicity of the
medium
4. Voges-Proskauer reaction : Positive
5. Production of indole : Negative
6. Production of hydrogen sulfide: Negative
7. Hydrolysis of starch : Positive
8. Utilization of citric acid : Utilized
9. Utilization of nitrate and ammonium : Slightly utilized
10. Production of pigment : Negative
11. Catalase reaction : Positive
12. pH range for growth : 7.5 - 11
13. Temperature range for growth : up to 42.degree.C; optimum
37.degree. - 40.degree.C
14. behavior to oxygen : Aerobic
15. Growth in 5% NaCl solution : Slightly growth
d. Utilization of Carbon Source:
Lactose, arabinose, xylose, glucose, mannose, inositole, fructose,
galactose, maltose, sucrose, trehalose, mannittol, starch, sorbitol
and glycerine are utilized, and acids are produced.
Production of gas is not detected.
5. Bacillus sp. No. 17-1:
a. Growth on various media:
Table 5 ______________________________________ Growth at Medium pH
7.0 pH 10.0* ______________________________________ 1. Bouillon
liquor Scant Growth, turbid and sedi- ment: membranous. 2.
Bouillon-agar Slightly Circular, flat or raised; plane growth
smooth, brilliant, sur- face; translucent; milky - white. 3.
Bouillon-agar Slightly Spreading; milky white, growth translucent.
No pigment in medium. 4. Bouillon-gelatin Scant Liquefied as
crater. thrust No lique- fication
______________________________________ *1% Na.sub.2 CO.sub.3 is
added to the medium in order to regulate pH valu to 10.0.
b. Microscopic Morphology:
The vegitative cell is a rod having a size of 0.5 - 0.7.mu. .times.
2.0 - 4.0.mu.. Oval spore is formed at subterminal. The size of a
spore is 0.8 - 1.0.mu. .times. 1.2 - 1.5.mu.. The sproangium is
definitely swollen. The microorganism has pertrichous flagella and
is motile; gram positive and non acid-fast.
The above observation has been made on a medium comprising 10 grams
sodium carbonate, 5 grams peptone, 5 grams yeast extract, 20 grams
starch, 1 gram K.sub.2 HPO.sub.4, 0.2 gram MgSO.sub.4.7H.sub.2 O,
15 grams agar and 1 liter of water.
C. Physiological Properties:
The following results have been observed on media described in
"Aerobic Spore-forming Bacteria" by N. R. Smith, et al., and
modified by adding 1% Na.sub.2 CO.sub.3 respectively.
1. Nitrate : Reduced
2. Denitrogenation : Negative
3. Methyl Red reaction : No change of colour, due to basicity of
the medium.
4. Vogel-Proskauer reaction : Negative
5. Production of indole : Negative
6. Production of hydrogen sulfide : Negative
7. Hydrolysis of starch : Positive
8. Utilization of citric acid : Utilized very well
9. Utilization of nitrate and ammonium salt : Utilized very
well
10. Production of pigment : Not produced
11. Catalase reaction : Positive
12. pH range for growth : 7 - 11
13. Temperature range for growth : up to 42.degree.C, optimum:
37.degree.-40.degree.C
14. behavior to oxygen : Aerobic
15. Growth in 7% NaCl solution : Growth well
c. Utilization of Carbon Source:
Lactose, arabinose, xylose, glucose, mannose, inocitole, fructose,
galactose, maltose, sucrose, trehalose, mannitol, strach, sorbitol
and glycerine are utilized and acids are produced. Production of
gas has not detected.
Studying the bacteriological properties disclosed above, Bacillus
species No. 38-2, Bacillus species No. 135, Bacillus species No.
169, Bacillus species No. 13 and Bacillus species No. 17-1 shall
belong to the Bacillus genus, because those miroorganisms are an
aerobic and spore-forming bacteria respectively.
Further we found that for identification of these microorganisms,
Bacillus polymixa, Bacillus macerans and Bacillus circulans shall
be selected as known species for comparison, because every
sproangium thereof is definitely swollen. Even our new
microorganisms are similar in some properties to the known species,
they are entirely different in characteristic properties,
particularly by the fact that the optimum pH value of our
microorganisms reside in alkaline side, whereas that of known
species in neutral.
The following Table 6 shows various characteristic properties of
Bacillus polymixa, Bacillus macerans and Bacillus circulans (known
species) as well as Bacillus sp. No. 38-2, Bacillus sp. No. 135,
Bacillus sp. No. 169, Bacillus sp. No. 13 and Bacillus sp. No. 17-1
(new species).
Table 6
__________________________________________________________________________
Growth in Utilization Utilization Growth under Reduction Bacillus
species 5% NaCl of citric of nitrate anaerobic con- of nitrate acid
dition
__________________________________________________________________________
Bacillus polymixa - - + + - Bacillus macerans - - + + Bacillus
circulans - - + +or - Bacillus sp. 38-2 - .+-. + ++ + Bacillus sp.
No.135 - - .+-. - + Bacillus sp. 169 - - .+-. - - Bacillus sp.
No.13 + + .+-. + - Bacillus sp. No. 17-1 ++ ++ ++ + +
__________________________________________________________________________
From the above table it is noted that not only every species of
Bacillus sp. No. 38-2, No. 135, No. 169, No. 13 and No. 17-1 has
different characteristics from the known three species, but also
they are not identical each other. Judging differences shown in the
table, we concluded that every species of Bacillus sp. No. 38-2,
Bacillus sp. No. 135, Bacillus sp. No. 169, Bacillus sp. No. 13 and
Bacillus sp. No. 17-1 shall be identified as a new species
respectively.
The strains identified as said Bacillus sp. No. 38-2, Bacillus sp.
No. 135, Bacillus sp. No. 169, Bacillus sp. No. 13 and Bacillus sp.
No. 17-1 have been deposited with the American Type Culture
Collection (ATCC) at 12301 Parklawn Drive, Rockville, Md. 20852
U.S.A. as ATCC access numbers 21783, 21595, 21594, 31006 and 31007,
in unrestricted condition permitting the public to have full access
to the cultures, as of Mar. 27, 1972, Aug. 19, 1970, Aug. 19, 1970,
Feb. 21, 1974 and Feb. 21, 1974, respectively. All restrictions on
the availability of the culture deposit to the public will be
irrevocably removed upon the granting of a patnet from this
application. Further, the above cultures will be maintained by the
depositor throughout the effective life of the patent.
The medium to be used for cultivation of the microorganism above
described must be a basic medium containing carbonate, though it
may be any of solid or liquid medium. Thus a medium comprising
essential components for growth of the microorganism, such as
carbon source, nitrogen source, inorganic salt and the like and
containing added carbonate are used. Starch, soluble starch and the
like are used as the carbon source. Yeast extract, peptone,
corn-steep liquor and the like are used as the nitrogen source.
Thus a medium comprising soluble starch, peptone, yeast extract,
K.sub.2 HPO.sub.4, MgSO.sub.4.sup.. 7H.sub.2 O and an added
carbonate is used. Any carbonate selected from anhydrous sodium
carbonate, potassium carbonate, sodium bicarbonate and the like may
be used.
We found that it is very important to add a sufficient amount of
carbonate to the medium to make the pH value of the medium
alkaline.
The amount of the carbonate to be added to the medium shall be
preferably in the range of 0.5% to 1.5% by weight. This fact has
been determined by the following experiments.
The experiments have been carried out using a standard neutral
medium comprising 5 gs. peptone, 5 gs. yeast extract, 20 gs.
starch, 1 g k.sub.2 HPO.sub.4, 0.2 g MgSO.sub.4.sup.. 7H.sub.2 O,
15 gs. agar and 1 liter of water and modified media containing
various salts and carbonates in amount shown in the Table 7.
Media having pH value of 10 have been prepared by adding sodium
hydroxide to the neutral medium.
Each of the media is innoculated with the strain of Bacillus sp.
No. 17-1 and cultured with shaking at a temperature of
37.degree.C.
Growth of the microorganism has been observed by taking the culture
broth after 18 hours into a cuvette of 1 cm and measuring the
absorbance of light at 660 m.mu..
The yield of cyclodextrin has been determined by measuring the
activity of the culture broth after 3 days cultivation under the
condition described in later.
These results have been shown in the Table 7.
Table 7 ______________________________________ Medium salt pH
before Growth Activity U/ml added cultivation
______________________________________ Standard 7.0 0.6 <1.0 (no
additive) 10.0 0.8 <1.0 1% NaCl 7.0 0.8 <1.0 10.0 0.8 <1.0
1% KCl 7.0 0.8 <1.0 10.0 1.0 <1.0 NaHCO.sub.3 0.5% 9.0 1.0 15
1.0% 9.2 1.1 18 1.5% 9.3 1.1 21 2.0% 9.5 1.0 20 Na.sub.2 CO.sub.3
0.5% 9.6 1.1 16 1.0% 10.0 1.1 22 1.5% 10.2 1.2 22 2.0% 10.5 1.0 20
K.sub.2 CO.sub.3 0.5% 9.8 1.1 14 1.0% 10.2 1.1 21 1.5% 10.3 1.0 22
2.0% 10.5 1.1 20 ______________________________________
From the results shown in the table, it is noted that the presence
of a suitable amount of the carbonate in the medium is
indispensable to produce the subject enzyme to be used in the
present invention.
The cultivation of the microorganism described above can be carried
out by means of conventional aerobic shaking culture or air
bubbling culture. It is preferable to culture for 24 - 96 hours at
a temperature between 30.degree.C and 37.degree.C.
The resulting enzyme can be isolated from the culture broth by any
conventional method. For example, when the cultivation is finished,
the microorganism is removed from the culture broth and then after
neutralization of the broth with acetic acid or the like or without
any neutralization, the broth is treated with an organic solvent
such as methanol or ammonium sulphate to precipitate enzyme and
then the precipitated enzyme is separated from the liquid and
dehydrated, thereby to obtain crude powdery enzyme. The resulted
crude enzyme can be used for production of the cyclodextrin of the
present invention as it is.
Purified enzyme can be obtained from the above crude enzyme as
follows: The crude powdery enzyme is dissolved in water and the
resulting solution is dialyzed against water overnight. The
solution is passed through a column of diethyl aminoethyl cellulose
(DEAE Cellulose) equilibrated with 0.01 M Tris HCl buffer solution
of pH 9.0. Thus the enzyme in the solution is completely adsorbed
in the cellulose. The adsorbed enzyme is eluted by changing the
concentration of NaCl in the buffer solution from 0.01M to
0.5M.
The active fractions are collected and concentrated. Then the
concentrated solution is purified by gelfiltration chromatography
using Sephadex G-75 and Sephadex G-100 ("Sephadex" is a resistered
trade name) and the resulted cake is freez-dried, thereby to obtain
a purified enzyme powder.
The activity of the resulting enzyme is determined as follows:
0.05 ml of the enzyme solution with a suitable concentration is
mixed with 0.5 ml of 1% soluble starch solution in 0.1M glycine
buffer (pH 10.5).
The resulting mixture is subjected to a temperature of 40.degree.C
for 2 hours, after reaction has been completed the solution is
neutralized with acetic acid and further heated at 100.degree.C for
10 minutes.
The resulting solution is mixed with 50.mu.g of gluco amylase, the
solution is subjected to a temperature of 40.degree.C for one hour
to decompose the residual starch and the amount of glucose produced
in the solution is determined by means of the dinitrosalicylic acid
method.
The same process is repeated except using water instead of the
enzyme solution.
The difference of the determined amount of glucose shows the amount
of produced cyclodextrin.
One unit of the enzyme was defined as that amount of enzyme
producing 1 mg of the cyclodextrin under the method described
above.
The activity of the enzyme can be assayed by the iodine method as
follows:
The enzyme solution (0.01 ml), which has been suitably diluted so
as to reduce the absorbance at 700 m.mu. by from 10% to 20%, is
mixed with 0.2 ml of 0.2% potato starch aqueous solution and 0.2 ml
of 0.1M acetic acid buffer solution having pH value of 4.5, then
the resulted mixture is heated at 40.degree.C for 10 minutes. After
reaction, the resulted solution is mixed with 0.3 ml of 0.2M
hydrochloric acid and then 3 ml of 0.005% iodine sulution. The
absorbance at 700 m.mu. of the sample is measured.
The physicochemical properties of the enzymes produced from
Bacillus sp. No. 38-2 (ATCC 21783), Bacillus sp. No. 135 (ATCC
21595), Bacillus sp. No. 169 (ATCC 21594), Bacillus sp. No. 13
(ATCC 31006) and Bacillus sp. No. 17-1 (ATCC 31007) will be
explained in detail.
I. enzyme produced from Bacillus sp. No. 38-2 (ATCC 21783)
1. Substrate Specificity:
the enzyme produced by cultivation of the above identified
microorganism under the specific conditions described above is
active to starch, and reduces the starch-iodine reaction. However,
reducing power can not be detected. Then the enzyme is determined
to be a liquefying amylase.
2. Optimum pH:
The optimum pH of the enzyme has been determined by measuring
activity of the enzyme at various pH values by means of the method
described above.
Each pH value has been achieved by use of the following buffers
respectively.
______________________________________ pH Buffer solution 4 - 5
Acetate 5 - 8.5 Tris-maleate 9 - 11 Sodium hydroxide 11 - 12 Sodium
carbonate and Sodium hydroxide
______________________________________
The sample of the enzyme has been previously desalted with Sephadex
G-25.
The results obtained are shown in FIG. 2 in which the activity at
each pH value is shown as relative activity calculated on the
assumption that the activity at pH 9.0 is 100. As clearly shown in
the drawing, the optimum pH values of the enzyme are found at pH
4.5 pH 7 and pH 9, thus the optimum pH range is very broad.
3. Stable pH:
The enzyme solution (0.01 ml) desalted with Sephadex is mixed with
0.1 ml of various kinds of buffer solutions containing 1.mu. mole
of CaCl.sub.2 as a stabilizer.
The resulting mixture is heated at 60.degree.C for 30 minutes and
then 0.2 ml of a buffer solution of pH 9.0 and 0.2 ml of a
substrate are added to the mixture, thus the residual activity has
been determined. The results are shown in the following Table
8.
Table 8 ______________________________________ pH Buffer Solution
Residual Activity(%) ______________________________________ 4
Acetic acid 0 5 " 12 6 Tris maleate 100 7 " 100 8 " 100 10 Na.sub.2
CO.sub.3, NaHCO.sub.3 70 11 Na.sub.2 CO.sub.3 10
______________________________________
It is clearly indicated that the enzyme is quite stable in the
range of pH 6 to 8.
4. Thermal Stability:
The thermal stability of the enzyme has been studies as
follows:
The same enzyme solution in Tris-maleate buffer of pH 8 as shown in
the above paragraph (3) is prepared (no Ca.sup.+.sup.+ ). Said
solution is hold at different temperature for different time of
period and the residual activity has been determined.
The following results were obtained.
Table 9 ______________________________________ Temperature Time
Residual Activity minutes % ______________________________________
50 15 100 50 30 100 55 15 80 60 15 10
______________________________________
5. Inhibition by Temperature:
The same enzyme solution of pH 8 as shown in (3) is prepared and 5
m M of Ca.sup.+.sup.+ is added to the solution.
The solution is heated for 30 minutes varying the temperature as
shown in the following table. The residual activities are
determined and results obtained are shown in the following
Table.
Table 10 ______________________________________ Temperature
Residual Activity, % pH 4 pH 9
______________________________________ 50 100 100 55 100 100 60 100
100 65 100 100 70 61 65 75 10 10 80 0 0
______________________________________
From the above examination, we found that any increase of
activation by addition of Ca.sup.+.sup.+ could not be observed,
whereas the thermal stability had been improved.
6. Purification of the Enzyme:
CaCl.sub.2 (5M) is added to the culture broth of Bacillus sp. No.
38-2 (ATCC 21783) to adjust the pH value to 10 and produced
precipitates are removed by centrifuge. 1/2 acetone is added to the
culture broth to form precipitates.
The resulting precipitates are collected and dissolved in water.
After dialysis overnight, the solution is concentrated with
polyethylene-glycol.
After gel-filtration chromatography with Sephadex G-100, active
fractions are collected.
The enzyme has been adsorbed on DEAE cellulose column equilibrated
with 10 m M of Tris-HCl buffer solution containing 1 m M CaCl.sub.2
at pH 8.5 and then the adsorbed enzyme is eluted varying the
concentration of CaCl.sub.2 from 5 m M to 50 m M. Usually about 40
m M is used.
The active fractions are collected and purified by gel-filtration
using Sephadex G-75, to obtain the final product.
Two curves showing the relation between the enzyme activity and the
pH value which have been measured before and after purification are
essentially the same.
7. Homogeneity of the Enzyme:
The homogeneity of this enzyme has been proved by the following
observations:
i. Ultra centrifugal analysis gave a single peak of sedimentation
constant at approximately 4.
ii. A single peak of the activity was observed by gel-filtration
chromatography.
iii. Disc electrophoretic analysis at pH 8.3 shows
monodisperse.
iv. The ratio of the enzyme activity at pH values 4 and 9 does not
change, even in the partially denatured enzyme by heating.
The comparison of the physicochemical properties of enzyme
disclosed above and that of the known saccharifying and liquefying
amylases produced from Bacillus subtilis (Ref.: "Advances in
Applied Microbiology," 7, p. 293, 1965) is shown in the following
Table 11.
Table 11
__________________________________________________________________________
Thermal Stable Optimum Stabilization Hydrolysis Enzyme Type
stability pH range pH by Ca.sup.+.sup.+ of starch
__________________________________________________________________________
Amylase Liquefying 65-90.degree.C 4.8-10.8 5.4-6.0 + 35% from
Saccharify- B. subtilis ing 55-70.degree.C 4.0-7.8 4.8-5.2 - 70%
Amylase 4.5 from Liquefying 60-70.degree.C 5 - 10 7.0 + 15%
B.sp.No.38-2 (in the pre- 9.0 sence of Ca.sup.+.sup.+)
__________________________________________________________________________
Note: .sup.+ : stable - : unstable
Ii. bacillus sp. No. 135 (ATCC 21595) and Bacillus sp. No. 169
(ATCC 21594):
1. Substrate Specificity:
The enzymes produced by cultivation of the above identified two
microorganisms under the specific conditions described above are
active to starch and reduce the starch-iodine reaction. However the
increase of reducing activity is little.
By paper chromatography of the products, a small amount of a series
of oligosaccharides such as maltose, maltotriose, maltotetraose
etc. were observed. From the facts these enzymes have been
determined to be liquefying amylases.
2. Optimum pH:
The optimum pH of the enzymes produced from Bacillus sp. No. 135
and No. 169 have been determined by measuring activities at various
pH values as described above.
The enzyme used has been previously desalted with Sephadex G-25.
The other conditions have been disclosed above.
Each pH value used has been achieved by use of the following
buffers respectively.
______________________________________ pH Buffer
______________________________________ 4 and 5 Acetate 6, 7 and 8
Phosphate 9 and 10 Borate 10, 11 and 12 Glycine-NaOH-NaCl
______________________________________
The results are shown in FIG. 3, in which the activity at each pH
value is shown as relative activity calculated on the assumption
that the activity at pH 10.5 is 100.
As clearly shown in the drawing, both optimum pH values of the
enzymes from Bacillus sp. No. 135 and No. 169 are found at
10.5.
3. Stable pH:
The pH range in which the activity of the enzymes can be maintained
in stable has been studied.
The enzyme (0.01 ml) which has been desalted with Sephadex is mixed
with 0.1 ml of various kinds of buffer solutions containing 1.0.mu.
mole of CaCl.sub.2 as a stabilizer.
The resulted mixture is heated at 55.degree.C for 15 minutes and
then 0.2 ml of a buffer solution having pH 10.5 and 0.2 ml of a
substrate are added, thus the residual activity has been observed
respectively.
The results of the test are shown in the following Table 12.
Table 12 ______________________________________ Residual pH Buffer
Activity, % ______________________________________ 4 Acetic acid 0
6 0 7 Tris maleate 25 8 51 10 Na.sub.2 CO.sub.3 -NaHCO.sub.3 47 11
Na.sub.2 CO.sub.3.NaOH 10
______________________________________
4. Thermal Stability (Inactivation):
Each enzyme produced from Bacillus sp. No. 135 and No. 169 loses
about 50 to 70% activity by heating at a temperature of 60.degree.C
for 10 minutes at pH 10.0, whereas at 50.degree.C for 15 minutes no
activity is lost.
5. Inhibition, Activation and Stabilization:
The same enzyme solution of pH 10 as disclosed in (3) is prepared
and a different amount of Ca.sup.+.sup.+ is added to the solution.
The solution is heated to 55.degree.C for 15 minutes. The residual
activation is determined and shown in the following Table 13.
Table 13 ______________________________________ Amount of
Ca.sup.+.sup.+ Residual Activity, %
______________________________________ 0 0 0.15 .mu. mole 0 0.25
.mu. mole 10 0.5 .mu. mole 25 1.0 .mu. mole 54 1.5 .mu. mole 40
______________________________________
From the above examination, we found that no increase of activation
by addition of Ca.sup.+.sup.+ could be observed, whereas the
thermal stability had been improved.
Judging the physicochemical properties of the enzymes from Bacillus
sp. No. 135 and 169, these enzymes have characteristic by the fact
that they have the optimum pH 10.5.
Thus we confirmed that these enzymes are novel amylases.
Iii. bacillus sp. No. 13:
1. Substrate Specificity:
The enzyme produced by cultivation of the above identified
microorganism under the specific conditions described above is
active to starch and reduces the starch-iodine reaction. However
the enzymme does not increase reducing power at pH 10.5 and it
produces cyclodextrin. Thus the enzyme has been determined to be a
cyclodextrin-glycosyl-transferase and also to be a liquefying
amylase. The amylase reduces starch-iodine reaction and increases
the reducing power at pH 4.5.
2. Optimum pH:
The optimum pH of the enzyme has been determined by measuring
activities and yield of cyclodextrin at various pH values by means
of the above described method.
Each pH value has been achieved by use of the following buffers
respectively.
______________________________________ pH Buffer
______________________________________ 4 - 5 Acetate 5 - 8.5 Tris
maleate 9 - 11 Glycine-NaOH 11 - 12 NaHCO.sub.3 -NaOH
______________________________________
The sample of the anzyme has been previously desalted with Sephadex
G-25.
The results obtained are shown in FIG. 4, in which the curve a
shows yield of cyclodextrin at variaous pH values and the curve b
shows relative activities of the amylase at various pH values.
From the curve a, it is noted that optimum pH value for production
of cyclodextrin lies between 10 and 10.5 and from the curve b it is
noted that the optimum pH value for production of amylase lies at
4.5.
3. Stable pH:
The pH range in which the activity of the enzyme can be maintained
in stable has been studied.
The enzyme solution (0.01 ml) desalted with Sephadex is mixed with
0.1 ml of a buffer solution listed in the following table and the
mixture is heated at 50.degree.C for 10 minutes. Then 0.2 ml of
buffer solution of pH 10.0 and 0.2 ml of substrate are added to the
heated solution. Thus the residual activities at various pH values
are observed. The results obtained are shown in the following
Table.
Table 14 ______________________________________ pH Buffer Residual
Activity, % ______________________________________ 4 Acetate 0 5 10
6 60 7 Tris maleate 65 8 80 10 Na.sub.2 CO.sub.3.NaHCO.sub.3 60 11
Na.sub.2 CO.sub.3 10 ______________________________________
4. Thermal Stability (Conditions for Inactivation):
The thermal stability of the enzyme has been studied.
The same enzyme solution of pH 7 as shown in the above paragraph
(3) is prepared. The inactivation of the solution has been observed
by keeping the solution at various temperature for 10 minutes
respectively.
The results obtained are shown in the following Table 15.
Table 15 ______________________________________ Temperature Time
Residual Activity .degree.C minutes %
______________________________________ 45 10 100 50 10 80 55 10 40
60 10 5 ______________________________________
5. Inhibition, Activation and Stabilization:
In same enzyme solution of pH 7 as disclosed in (3) is
prepared.
Various amount of Ca.sup.+.sup.+ is added to the solution and the
increase of the activity has been studied. Any increase has not
been observed.
Then the thermal stability of same solution has been studied by
heating the solution comtaining 5 mM Ca.sup.+.sup.+ at different
temperature for 20 minutes and measuring the residual activity of
the solution. The results obtained are shown in the following Table
16.
Table 16 ______________________________________ Residual
Temperature, .degree.C Activity, %
______________________________________ 50 100 55 80 60 20 65 5 70 0
75 0 80 0 ______________________________________
6. Purification of the Enzyme:
CaCl.sub.2 (5M) is added to a culture broth of the microorganism to
form precipitates and which are removed from the liquid by
centrifuge. A half volume of acetone is added to the filtrate to
form precipitates.
The resulting precipitates are collected and dissolved in water.
After dialysis overnight the solution is concentrated with
polyethylene glycol.
After gel-filtration chromatography with Sephadex G-100, active
factions are collected. The enzyme is adsorbed on DEAE cellulose
column equilibrated with 10 m M of tris-HCl buffer solution of pH
9.0 containing 10 m M CaCl.sub.2 and then the adsorbed enzyme is
eluted by varying the concentration of NaCl from zero to 0.5 M.
Usually the enzyme can be eluted at the concentration of about 0.1
M.
Active fractions are collected, the collected solution is
gel-filtrated with Sephadex G-75 to obtain the final product.
Two curves showing the relation between the enzyme activity and the
pH value which have been measured before and after purification are
substantially same.
7. Range of Working Temperature:
The activity of the enzyme has been measured at various
temperatures and we found that the optimum working temperature of
the enzyme is in the range of from 45.degree.C to 50.degree.C.
8. Molecular Weight of the Enzyme:
The molecular weight of the enzyme is determined by means of
Gel-filtration method and found being about 60,000.
9. Isoelectric Point:
The isoelectric point of the enzyme has been examined by means of
the electrophoresis using filter paper and found that it is about
4.5.
10. Elementary Analysis:
C: 47.8%, h: 7.2%, s: 0.6%,
n: 15.4%, ash: 0.9%.
Iv. bacillus sp. No. 17-1 (ATCC 31007):
1. Substrate Specificity:
The enzyme produced by cultivation of the above identified
microorganism under the specific conditions described above is
active to starch and reduces the starch-iodine reaction. However no
increase of reducing power can be observed. Almost all of the final
products of the enzyme is found to be cyclodextrin.
2. Optimum pH:
The optimum pH of the enzyme has been determined by measuring
activity of the enzyme at various pH values by means of the above
described method.
Each pH value listed has been achieved by use of the following
buffers respectively:
pH Buffer ______________________________________ 4, 5 Acetate 6, 7,
8 Phosphate 9, 10 Borate 10, 11, 12 Glycine--NaOH--NaCl
______________________________________
The sample of the enzyme has been previously desalted with Sephadex
G-25.
The results obtained are shown in FIG. 5, in which the curve a
shows yield of cyclodextrin at various pH values and the curve b
shows relative activities of the amylase at various pH values.
From the curve a, it is noted that the optimum pH value for
production of cyclodextrin lies between 10 and 10.5 and from the
curve b it is noted that the optimum pH value for production of
amylase lies at 4.5.
3. Stable pH:
The pH range in which the activity of the enzyme can be maintained
in stable has been studied.
The enzyme solution (0.01 ml) desalted with Sephadex is mixed with
0.1 ml of a buffer solution listed in the following table and the
mixture is heated at 55.degree.C for 10 minutes. Then 0.2 ml a
buffer solution of pH 10.5 and 0.2 ml of substrate are added to the
heated solution. Thus the residual activities at various pH values
are observed. The results obtained are shown in the following Table
17.
Table 17 ______________________________________ pH Buffer Residual
Activity, % ______________________________________ 4 Acetic acid 0
6 Tris maleate 40 7 " 70 8 " 95 10 Na.sub.2 CO.sub.3 --NaHCO.sub.3
80 11 Na.sub.2 CO.sub.3 --NaOH 20
______________________________________
4. Thermal Stability (Conditions for Inactivation):
About 20 - 30% of the activity of the enzyme has been lost by
heating at 55.degree.C for 10 minutes at pH 10 and almost all of
activity has been lost by heating at 60.degree.C for 10
minutes.
5. Inhibition, Activation and Stabilization:
We examined the influence of addition of Ca.sup.+.sup.+ on increase
of the enzyme activity. No increase of the activity can be found,
but the thermal stability has been improved by addition of
Ca.sup.+.sup.+.
Thus an enzyme solution having pH 10 is prepared and the solution
is heated at 55.degree.C for 20 minutes, and the residual activity
has been examined by varying the amount of Ca.sup.+.sup.+ in the
solution.
The results are shown in the following Table 18.
Table 18 ______________________________________ Amount of added
Residual Activity, % Ca.sup.+.sup.+, .mu.mole
______________________________________ 0 30 0.15 40 0.25 60 0.5 80
1.0 100 1.5 100 ______________________________________
6. Purification:
Purification of the enzyme can be carried out by the same method
described in the purification of the enzyme from Bacillus sp. No.
13 (ATCC 31006).
7. Range of Working Temperature:
The enzyme activity has been measured at various temperatures and
we found that the optimum working temperature of the enzyme lies in
the range of 50.degree.C to 55.degree.C.
8. Molecular Weight:
The molecular weight by gel-filtration method has been found to be
about 50,000 to 60,000.
9. Isoelectric Point:
The isoelectric point of the enzyme has been examined by means of
the ampholine electro-focusing method and we found that it is at pH
4.5.
10. Elementary Analysis:
C: 48.0%, h: 7.3%, s: 0.65%,
n: 15.7%, ash: 1.01%.
Summing physcochemical properties of amylases produced from
Bacillus sp. No. 38-2 (ATCC 21783), Bacillus sp. No. 135 (ATCC
21595), Bacillus sp. No. 169 (ATCC 21594), Bacillus sp. No. 13
(ATCC 31006) and Bacillus sp. No. 17-1 (ATCC 31007), these amylases
are characteristic in that they have the optimum pH value for
producing cyclodextrin in the range of from 9 to 10.5, particularly
from 10 to 10.5. Further we found that these amylase are
characteristic in that the ratio of relative activities at pH 4.5
and pH 10 are specific as shown in the Table 19.
Table 19 ______________________________________ Optimum pH of Ratio
of amylase activities Species cyclodextrin (relative activity) at
glycosyl- transferase pH 4.5 pH 10
______________________________________ B. sp.No.13 (ATCC 31006) 10
- 10.5 100% 30 - 50% B.sp.No.17-1 (ATCC 31007) 10 - 10.5 100% 40 -
50% B.sp.No.38-2 (ATCC 21783) 9 - 9.5 100% 70 - 80% B.sp.No.135
(ATCC 21595) 10 - 10.5 100% 80% B.sp.No.169 (ATCC 21594) 10 - 10.5
100% 80% ______________________________________
From these characteristics, we have determined that these amylases
are novel ones.
The invention of the present application relates to a process for
producing cyclodextrin characterized by use of a specific alkaline
amylase under a specific pH condition.
The alkaline amylase to be used must be selected from amylases
having an optimum pH value within the range of from 7 to 10.5,
preferably from 8 to 10.5, more preferably from 10 to 10.5.
The preferable amylase is a cyclodextrin glycosyltransferase having
the optimum pH value of from 8 to 10.
The alkaline amylase to be used is preferably selected from
amylases produced by cultivation of a microorganism selected from
the group consisting of Bacillus sp. No. 38-2 (ATCC 21783),
Bacillus sp. No. 135 (ATCC 21595), Bacillus sp. No. 169 (ATCC
21594), Bacillus sp. No. 13 (ATCC 31006) and Bacillus sp. No. 17-1
(ATCC 31007).
The pH condition to be used according to the present invention
shall be within the range of pH 6 to 10.5, particularly within the
range of pH 9.0 to 10.5.
According to the present invention, any kinds of starch may be
used, and a preferred starch is potato-starch.
The process of the present invention can be carried out as
follows:
Starch is thoroughly liquefied, preferably by NaOH. After adjusting
the pH value of the starch solution to 6.0 - 10.5, preferably to
9.0 - 10.5, the alkaline amylase disclosed above is added to the
solution and the solution is maintained at the optimum working
temperature for sufficient time to produce cyclodextrin. The
optimum working temperature depends on the kind of the alkaline
amylase used as described above. The production of cyclodextrin is
usually accomplished in twelve hours.
We have confirmed that the cyclodextrin obtained according to the
process of the present invention has the same physicochemical
properties as that of the known cyclodextrin.
The physical and chemical properties of the cyclodextrin of the
present invention are as follows:
1. Elementary Analysis:
C: 44.4%, h: 6.1%, o: 49.5%.
2. molecular Weight:
Crude product : 1200 .+-. 100
.alpha.-dextrin fraction: 970
.beta.-dextrin fraction: 1.140
.gamma.-dextrin fraction: 1.300
3. Melting Point:
200.degree.C (as acetylated)
4. Optical Rotation [.alpha.] D :
.alpha.-dextrin fraction: + 150
.beta.-dextrin fraction: + 160
.gamma.-dextrin fraction: + 170
5. Ultraviolet Absorption Spectrum:
No characteristic
6. Infre-red Absorption Spectrum:
Almost same as that of commercially available .alpha.-dextrin.
7. Color Reaction:
.alpha.-dextrin fraction: Give blue color by iodine
.beta.,.gamma.-dextrin fractions: hardly iodine reaction, give
yellowish brown or reddish brown color.
8. Crystallography:
.alpha.-dextrin fraction: Hexagon or blade.
.beta.-dextrin fraction: Parallelogram.
.gamma.-dextrin fraction: Quadrilateral.
9. Acidity:
Neutral.
10. Color:
White.
11. Reducing Power:
No reducing power:
Glucose, maltose and malt-triose are produced by
Taka-.alpha.-amylase. But no effect by an enzyme which decomposes
poly or oligosuccharides from the chain termini.
As disclosed above, the cyclodextrin produced according to the
process of the present invention contains .alpha.,.beta. and
.gamma. dextrin fractions.
The enzymes to be used according to the present invention have
better thermal stability higher by 15.degree.C to 20.degree.C than
that of the known cyclodextrin producing enzyme. Therefore the
process of the present invention is extremely useful and
effective.
The cyclodextrin produced by the process of the present invention
has various uses. Particularly it is useful for manufacture of
sweeteners, such as millet jelly, because the cyclodextrin
glucosyltransferase has transferase activity.
For instance, a novel and useful sweetener can be produced as
follows:
10 gs. dextrin or starch is mixed with 3 gs. sucrose and the
mixture is dissolved in water. 100 ml of the enzyme solution
containing cyclodextrin-glucosyltransferase is added to the
solution and the solution is allowed to stand at a temperature of
37.degree.C overnight.
Unreacted dextrin is removed with trichloroethylene, the solution
is concentrated to obtain 10 gs. of a syrup like millet jelly. We
found that the product comprises minor sucrose and major compound
of sucrose and glucose and has sufficient sweetness for use as a
sweetener.
The invention will be explained the following examples, but we do
not intend to restrict the invention by them.
EXAMPLE 1
10 gs. of potato starch is mixed in 100 mls of 1N NaOH solution and
the resulting mixture is stored in a refrigerator over-night to
thoroughly liquefy the starch.
100 mg of the alkaline amylase which has been produced by
cultivation of Bacillus sp. No. 38-2 (ATCC 21783) is added to the
starch solution which has been adjusted to pH 9.0. After standing
the solution at 34.degree.C overnight, any insoluble substance is
removed and the product is precipitated by addition of
trichloroethylene.
The collected precipitates are thoroughly washed and
trichloroethylene is removed by heating.
By recrystallization from aqueous propyl alcohol containing 60% of
alcohol, 8 gs. of cyclodextrin is recovered as white crystal.
EXAMPLE 2
The same process explained in Example 1 is repeated except that the
alkaline amylase from Bacillus sp. No. 135 (ATCC 21595) is used
instead of the alkaline amylase from Bacillus sp. No. 38-2.
5 gs. of cyclodextrin has been obtained as white crystal.
EXAMPLE 3
The process explained in the Example 1 is repeated except that the
alkaline amylase from Bacillus sp. 169 (ATCC 21594) is used as the
alkaline amylase.
4.5 gs. white crystalline cyclodextrin has been obtained.
EXAMPLE 4
10 gs. of potato starch is mixed in 100 ml of 1 N NaOH solution and
the resulted mixture is stored in a refrigelator overnight, to
thoroughly liquefy the starch.
100 mg of the crude enzyme powder which has been produced by
cultivation of Bacillus sp. No. 13 (ATCC 31006) is added to the
solution which has been adjusted to pH 10.0. After standing the
solution at 34.degree.C over night, any insoluble substances are
removed and the product is precipitated by addition of
trichloroethylene.
The collected precipitates are washed thoroughly and
trichloroethylene is removed by heating.
By recrystallization from aqueous propylalcohol containing 60% of
ethanol, 7.5 gs. of white crystalline cyclodextrin has been
obtained.
EXAMPLE 5
The process described in Example 4 is repeated except that
substituting the a crude enzyme powder produced by cultivation of
Bacillus sp. No. 17-1 (ATCC 31007) is used as the alkaline
amylase.
7.7 gs. of white crystalline cyclodextrin has been obtained.
* * * * *