The formation of Schardinger ß‐dextrin from starch by an alkalophilic Bacillus sp. (ATCC 21783) has been studied. Factors affecting the yield of cyclodextrins include the type, concentration, and dispersion of the starch; the time of the enzymolysis, the amount of enzyme used. A method for the preparation of Schardinger ß‐dextrin on a industrial scale without using precipitants was devised. The final yield of ß‐cyclodextrin was 3.6 kg from 15 kg of potato starch.
No takes yet. Share an insight, caveat, or question.
Matzuzawa et al. (1975) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: