JPS62100297A - Method of increasing yield of cyclodextrin - Google Patents

Abstract

PURPOSE:To obtain the titled compound useful as a food additive, etc., in high yield while suppressing a coupling reaction, by treating a liquefied starch solution with cyclodextrin glucanotransferase in the presence of a sucrose fatty acid ester. CONSTITUTION:A liquefied starch solution of potato, etc., is reacted with cyclodextrin glucanotransferase at 50 deg.C at pH6. 2hr after the beginning of the reaction, a sucrose fatty acid ester (e.g., mixture of sucrose monostearate and sucrose tristearate in a ratio of 70:30, etc.,) is added as a substance to be included to the reaction mixture and the reaction is continued. After 22hr, an amount of cyclodextrin formed is measured. Cyclodextrin is obtained in higher yield in a case (solid line) of addition of the substance to be included than a case (dotted line) of no addition.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for increasing the yield of cyclodextrin in the production of cyclodextrin.

<Conventional technology> Conventionally, cyclodextrin (hereinafter abbreviated as CD)
As a manufacturing method, it is known that CD is produced by allowing cyclodextrin glucanotransferase (hereinafter abbreviated as CGTase) to act on a liquefied starch solution such as potato starch or corn starch. In addition, this CD includes α-CD consisting of 6 glucose units, β-CD consisting of 7 glucose units, and γ-CD consisting of 8 glucose units.
Includes D.

By the way, the conventional production method is to obtain a liquefied starch solution by adding α-amylase or CGTase to a starch suspension, and then heat and inactivate the enzyme in the solution, and then add CGTase to the liquefied starch solution.
This is carried out by adding GTase and reacting for about 24 hours. However, in this method, when the starch concentration is low, the yield in producing CD is good, but as the concentration increases, a cambling reaction occurs during the action of CGTase, and the yield of CD deteriorates. .

Therefore, in order to improve these manufacturing methods, CD
In order to increase the yield of CD, for example, ethanol or sodium dodecylbenzenesulfonate (hereinafter abbreviated as SDS) is added as an encapsulating substance at the beginning of the reaction by utilizing the inclusion effect of CD.

<Problems to be solved by the invention> However, in the case of ethanol, although it has properties as an encapsulating substance, the inclusion effect of CD is weak, and the effect of increasing the yield of CD is small.On the other hand, f,'=D When S is used, the cyclodextrin has a very strong inclusion effect, making it relatively difficult to remove the encapsulated proboscis, and it is not designated as a food additive, making it unsuitable.

Therefore, the present inventors conducted intensive studies to find a substance that is a food additive and also has excellent properties as an encapsulating substance, and as a result, they found that sucrose fatty acid ester is extremely effective in increasing the yield of CD.

<Means for Solving the Problems> The present invention has been made based on the above-mentioned findings, and in the process of producing CD by applying (:Q'l'ase) to a liquefied starch solution, sucrose fatty acid is This is a method for increasing the yield of CD, which is characterized by adding an ester.

Effect〉 The present invention will be explained in detail below.

The CGTase used in the present invention may be any CGTase capable of producing CD8 from starch or the like, such as CGTase produced by Bacillus macerans.
GTase, low alkaline Bacillus bacteria, Bacillus megaterium, Bacillus circulans, CGTas produced by Bacillus stearosa monoilis
Examples include e.

Further, as raw materials, potato starch, corn starch, wheat starch, tapioca starch, rice starch, etc. can be used.

Next, to explain the method of manufacturing CD using CG Tase, first, starch is diluted to an appropriate concentration, for example, 1.
~15% lees □ Milk powder and pear 2, and CG Tase
Or α-amylase 4 to 5 units per serving of starch (T
Ilden-Hudson method O activity unit) addition,
A liquefaction reaction was carried out at 70°C for 30 minutes, and the enzymes in the liquid were deactivated by heating.''-! - then cooled to 50°C. Next, CGTase was added at 10 to 20 units per starch (Th
CI) is prepared by adding IU) and reacting at 50°C and pH 6.0 for 20-24 hours. Note that during this manufacturing process, sucrose fatty acid ester is added in order to carry out the present invention.

The sucrose fatty acid ester used is, for example, a sucrose fatty acid ester such as stearic acid, valmitic acid, or lauric acid; the ester is formed by adding one molecule of fatty acid to one molecule of sucrose. Contains sucrose fatty acid diester and triester with two molecules and three molecules added, respectively. Further, when adding these esters, each of these esters may be used alone or as a mixture.

In addition, the amount of these additives to be used should be 3% or more based on the starch used, preferably around 10%, and it may be added once or in several times, such as twice or more. do not have. Furthermore, the timing of addition is CGTas
e Preferably after 1 hour after the action.

The solid line shown in Figure 1 is CGTa added to the 5% potato 8 starch liquefied liquid
After adding s and reacting for 2 hours, for example, DK Ester S-160 (a product of Daiichi Pharmaceutical ①) (sucrose fatty acid monostearate t---1- and di- and tristearate in a ratio of 70:30) (mixed with starch) per starch solids
0 weight 94 additives IJn! -1 Then, continue the reaction and 2
The figure shows the amount of CD produced after 2 hours.

As is clear from Figure 1, with the addition of 1 clove of sucrose fat, the amount of total CD produced after 24 hours was reduced to zero (dotted line).
This is an increase of approximately 17% compared to Otsuko. Furthermore, the addition of the ester suppresses the transition from α-CD to β-(Dl) and the Zunawa coupling reaction, resulting in a significant increase in the amount of α-CD produced. In this way, it has become clear that the addition of esters not only increases total CD, but also aims to produce α-CD (in the case of ester addition, it is effective to increase the production amount). Ta.

Since the added sucrose fatty acid ester is a food additive, the additive can be separated and removed, and even without it there is no problem in terms of toxicity.1. Rather, we can expect a composite 2JJT. However, 7. If it is necessary to separate and remove the LF (sugar) fatty acid used in the product, is it easy to incorporate it with CD 11 because it is weak? 1. It can be separated and removed using liquid Chromadogtanfi.

<Effects> As explained in Section 2, by adding sucrose fatty acid ester in the CD production process using CGTase, it is possible to increase the amount of CD produced and to suppress the coupling reaction, resulting in an efficient process. This makes it possible to produce CDs with high quality.

Examples will be described below to make the effects of the present invention more clear.

[Example-1] 10 units (THU) of CGTase was added per 1 g of starch to a 5% potato starch liquefied liquid, and the temperature was 50°C and the pH was adjusted to 50°C.
6, and the following drugs were added as inclusion substances 2 hours after the start of the reaction.

That is, 5% by weight of ethanol, 10% by weight based on starch solids, and 5% by weight of DK Ester S-160 (a 70:30 mixture of sucrose fatty acid monostearate and di- and tristearate) manufactured by Daiichi Seiyaku TM. , 100 weight was added, the reaction was continued, and the amount of CD produced 22 hours later was measured. The results are shown in Table 1. Incidentally, the yield increase rate in the table indicates the yield increase rate when no additive is taken as 1.

As shown in Table 1 Q, 2g compared to ethanol
Fatty acid ester 1 is extremely effective in increasing the yield of CD.

Table 1 Drug addition and CD yield increase rate [Example-2] CG "I" and □lSe were added to 5% potato starch liquefied liquid at 10 tons (THU) per 1 g of starch.
After reacting at 0 for 2 hours, the clathrate and 1. DK Ester S-160 (monostearic acid monostearate 1
・Toji and Tristeare 1-70:30 mixed) were added in an amount of 10% by weight based on the starch solids, and then the reaction was continued and the amount of CD produced after 22 hours was measured. For proportionality, CD was generated under the same conditions -1 without adding any clathrate.

The results are shown in FIG. In addition, the solid line in the figure shows the result when sucrose fatty acid ester was added as the encapsulated substance, and the dotted line shows the result when the encapsulated proboscis was not added. Furthermore, the amount of CD produced does not indicate the percentage by weight when starch is converted to CD.

From FIG. 1, it can be seen that by adding 10% of sucrose fatty acid ester, the amount of total CD produced after 24 hours increases by about 17% compared to the case without addition, and the coupling reaction is also suppressed.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between the reaction time and the amount of CD produced in Example-2, with the vertical axis showing the amount of CD produced and the horizontal axis showing the reaction time. Figure 1

Claims (1)

[Claims] A method for increasing the yield of cyclodextrin, which comprises adding a sucrose fatty acid ester during the process of producing cyclodextrin by allowing cyclodextrin glucanotransferase to act on a liquefied starch solution.