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Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch

The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the thre...

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Main Authors: Rauf, Zulfikri A., Ilias, Rosli Md., Mahadi, Nor Muhammad, Hassan, Osman
Format: Article
Published: Springer Berlin / Heidelberg 2008
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/7758/
http://dx.doi.org/10.1007/s00217-007-0673-1
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spelling my.utm.77582009-01-19T06:45:00Z http://eprints.utm.my/id/eprint/7758/ Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch Rauf, Zulfikri A. Ilias, Rosli Md. Mahadi, Nor Muhammad Hassan, Osman TP Chemical technology The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the three (3) highest points for each of the studied parameters were pH, concentration of sago starch and enzyme, and also agitation. In the second stage, two level full factorial design (2n FFD) was applied to determine the significant parameters affecting the production of β-cyclodextrin. Statistical analyses showed that pH, enzyme and sago starch concentration were the significant parameters. The final stage of optimization involved the use of Central Composite Design to determine and predict the optimum yield of β-cyclodextrin. The optimum condition for production cyclodextrin was at pH 8.62 (Glycine–NaOH buffer 0.05 M), 0.65% v/v sago starch and 15% w/v enzyme concentration, where 8.43 g β-cyclodextrin/L was produced after 4 h of reaction. Springer Berlin / Heidelberg 2008 Article PeerReviewed Rauf, Zulfikri A. and Ilias, Rosli Md. and Mahadi, Nor Muhammad and Hassan, Osman (2008) Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch. European Food Research and Technology, 226 (6). pp. 1421-1427. ISSN 1438-2385 http://dx.doi.org/10.1007/s00217-007-0673-1 10.1007/s00217-007-0673-1
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TP Chemical technology
spellingShingle TP Chemical technology
Rauf, Zulfikri A.
Ilias, Rosli Md.
Mahadi, Nor Muhammad
Hassan, Osman
Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
description The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the three (3) highest points for each of the studied parameters were pH, concentration of sago starch and enzyme, and also agitation. In the second stage, two level full factorial design (2n FFD) was applied to determine the significant parameters affecting the production of β-cyclodextrin. Statistical analyses showed that pH, enzyme and sago starch concentration were the significant parameters. The final stage of optimization involved the use of Central Composite Design to determine and predict the optimum yield of β-cyclodextrin. The optimum condition for production cyclodextrin was at pH 8.62 (Glycine–NaOH buffer 0.05 M), 0.65% v/v sago starch and 15% w/v enzyme concentration, where 8.43 g β-cyclodextrin/L was produced after 4 h of reaction.
format Article
author Rauf, Zulfikri A.
Ilias, Rosli Md.
Mahadi, Nor Muhammad
Hassan, Osman
author_facet Rauf, Zulfikri A.
Ilias, Rosli Md.
Mahadi, Nor Muhammad
Hassan, Osman
author_sort Rauf, Zulfikri A.
title Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
title_short Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
title_full Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
title_fullStr Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
title_full_unstemmed Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
title_sort experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
publisher Springer Berlin / Heidelberg
publishDate 2008
url http://eprints.utm.my/id/eprint/7758/
http://dx.doi.org/10.1007/s00217-007-0673-1
_version_ 1643644846690271232
score 13.211869

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