Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Cyclodextrin glycosyltransferase (CGTase) catalyzes the conversion of starch into non-reducing cyclic sugars, cyclodextrins, which have several industrial applications. This study aimed to establish optimal culture conditions for β-CGTase production by Bacillus sp. SM-02, isolated from soil of cassava industries waste water lake. The optimization was performed by Central Composite Design (CCD) 2, using cassava flour and corn steep liquor as substrates. The maximum production of 1087.9UmL(-1) was obtained with 25.0gL(-1) of cassava flour and 3.5gL(-1) of corn steep after 72h by submerged fermentation. The enzyme showed optimum activity at pH 5.0 and temperature 55°C, and maintained thermal stability at 55°C for 3h. The enzymatic activity was stimulated in the presence of Mg(+2), Ca(+2), EDTA, K(+), Ba(+2) and Na(+) and inhibited in the presence of Hg(+2), Cu(+2), Fe(+2) and Zn(+2). The results showed that Bacillus sp. SM-02 have good potential for β-CGTase production.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4822754 | PMC |
| http://dx.doi.org/10.1016/j.bjm.2015.11.018 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Introduction: anaemia among adolescent girls remains quite high. According to data from the WHO, the global prevalence of anaemia ranges from 40 % to 88 %. In Indonesia, the prevalence of anaemia among those aged 5-14 years is 26.
View Article and Find Full Text PDFStructural and functional properties of acetylated distarch adipate with varying degrees of substitution: Impact on freeze-thaw stability of frozen dough.
Food Chem
November 2025
School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address:
In this study, Acetylated distarch adipate (ADA) with varying degrees of substitution was synthesized from cassava starch. Structural and functional analyses revealed that increasing DS decreased the relative crystallinity and gelatinization temperature of ADA, while enhancing paste viscosity, anti-retrogradation ability, and freeze-thaw stability. After freeze-thaw cycles, CS-ADA-5 (DS = 0.
View Article and Find Full Text PDFEnhanced Cassava Flour Quality to Improve the Cassava Bread by Attibutes Yeast Fermentation.
Food Sci Nutr
July 2025
National R&D Center for se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering Wuhan Polytechnic University Wuhan China.
Cassava is rich in starch and serves as a food staple in tropical and subtropical regions worldwide. However, cassava contains hydrocyanic acid, which can be harmful to human health in high concentrations. Proper processing methods, such as soaking, fermentation, or cooking, are typically employed to reduce cyanide levels to safe limits (< 10 mg HCN/kg), where it may even exhibit antioxidant properties.
View Article and Find Full Text PDFDirect utilization of cassava flour in biodegradable films: The compatibilizing effect of cassava protein on poly (butylene adipate-co-terephthalate) and cassava starch.
Int J Biol Macromol
August 2025
State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China. Electronic address:
Cassava starch, as a high-yield biological macromolecule, is widely used with poly (butylene adipate-co-terephthalate) (PBAT) to fabricate biodegradable composite films. The performance of composite films critically depends on the compatibility between starch and PBAT. While cassava starch is traditionally obtained by purifying cassava flour to remove crude protein and other impurities, this study reveals that the crude protein in unprocessed cassava flour enhances the compatibility between cassava starch and PBAT.
View Article and Find Full Text PDFPartial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products With Clean-Label Potential.
J Food Sci
June 2025
Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean-label meat product by increasing antioxidant activity and reducing synthetic additives. Formulations with varying proportions of cassava starch and maca flour were evaluated for their physicochemical properties. Significant differences were observed in pH, water-holding capacity (WHC), and color, with 100% cassava starch yielding the highest WHC and 100% maca flour producing a more intense yellow hue (higher b* value).
View Article and Find Full Text PDF