环糊精制备过程的催化机制及其影响因素

环糊精主要是由环糊精葡萄糖基转移酶(CGT酶,EC 2.4.1.19)作用淀粉制备而得。除受CGT酶的来源及种类的影响之外,影响环糊精产率及产物特异性的因素还有很多,诸如酶作用时间、作用温度、pH、加酶量、添加物、底物种类、底物浓度、原料预处理程度等;此外,这些因素还将影响环糊精的制备工艺过程。然而,目前尚未有环糊精制备过程影响因素的系统报道。作者从环糊精糖基转移酶的催化机理分析入手,阐述影响环糊精产率及产物特异性的影响因素,同时结合环糊精的制备工艺,对环糊精制备相关研究进展进行综述,以期为在环糊精制备相关领域开展研究提供参考。

Catalytic Mechanisms and Influence Factors on Cyclodextrin Preparation

Cyclodextrins(CDs) are mainly prepared from starch by the catalyzation of cyclodextrin glucosyltransferase(CGTase).In addition to the source of CGTase,many factors influence the ratio and specificity of CDs,such as reaction time,reaction temperature,pH,enzyme quantity,additive,type of substrate,substrate concentration,pretreatment of raw material et al.The CDs preparation processes are also effected by these factors.However,no system reports focused on the influence factors for CDs preparation.In this paper,we described the catalytic mechanisms of CDs preparation,and a review on the influence factors in CDs preparation process was presented,in order to provide reference for CDs preparation.