CJCU

Chem. J. Chinese Universities ›› 2010, Vol. 31 ›› Issue (6): 1190.

• Articles • Previous Articles     Next Articles

Effect of Ethanol on the Catalysis of CGTase

WANG Liang1,2, GU Zheng-Biao1,2*, CHENG Li2, HONG Yan2   

  1. 1. State Key Laboratory of Food Science & Technology,
    2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Received:2009-07-31 Online:2010-06-10 Published:2010-06-10
  • Contact: GU Zheng-Biao. E-mail: foodstarch@yahoo.cn
  • Supported by:

    国家“八六三”计划项目(批准号: 2006AA10Z335)、教育部创新团队计划(批准号: IRT0627)、高等学校学科创新引智计划(批准号: B07029)和江南大学自主科研计划资助.

PDF (PC)

Cited

2

Abstract:

UV absorption spectroscopy was used to study the stability constant(Ks) and free energy change(ΔG)of the inclusion reaction of ethanol or cyclohexane with β-cyclodextrin. The Ks and ΔG of ethanol with β-cyclodextrin was 4.71 L/mol and -3.84 kJ/mol; the Ks and ΔG of cyclohexane with β-cyclodextrin was 19.56 L/mol and -7.37 kJ/mol. The binding ability of cyclohexane with β-cyclodextrin is higher than that of ethanol. The effect of ethanol added is shown not to be related to the product inhibition of CGTase, the way of action is different from cyclohexane. Ethanol can not only increase the activities of CGTase, but also inhibit the effect of the coupling reaction and hydrolysis reaction, resulting in an increase in cyclodextrins yield.

Key words: Ethanol; Cyclodextrin glycosyltransferase; Cyclization; Coupling reaction

TrendMD: