Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2098717 | Trends in Food Science & Technology | 2014 | 10 Pages |
•Novel α-cyclodextrin glycosyltransferases have increased activity and specificity.•Recent improvements in the enzymatic production of α-cyclodextrin are reviewed.•The use of α-cyclodextrin as a natural, soluble dietary fiber is discussed.
This mini-review focuses on the unique properties, enzymatic production, and food applications of α-cyclodextrin, as well as its differences with β- and γ-cyclodextrins. The fermentative production of α-cyclodextrin glycosyltransferase (α-CGTase) is also discussed. More efficient processes for the production for α-cyclodextrin have been developed, including the use of α-CGTases with improved α-cyclodextrin specificity, the addition of appropriate complexing agents, and the simultaneous use of an α-CGTase with another amylase. Compared with other cyclodextrins, α-cyclodextrin has the smallest internal cavity and highest resistance to enzymatic hydrolysis, so it has special applications in food industry, especially as a natural, soluble dietary fiber.