• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.6-11
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• 1994

A cyclodextrin glucanotransferase(CGTase)-producing Bacillus sp. I-5 was isolated from soil and the enzyme exhibited the maximum reaction rate at pH 8.0 and $50^{\circ}C$. It was found that CGTase of I-5 produced ${\beta}-$ and ${\gamma}-CD$ mainly but the production ratio of cyclodextrins (CDs) was influenced by the buffer solution. Sodium acetate significantly stimulated the formation of ${\gamma}-CD$, increasing the content by 35%. The production of CDs was influenced by DE value of starch. The results indicated that DE value in the range of $3.5{\sim}6.0$ were most effective for the CD formation. CGTase was immobilized on the reversibly soluble-insoluble carrier, hydroxypropyl mothylcellulose acetate succinate. The immobilized CGTase was soluble at pH 7.5, and precipitated easily at pH 6.0. Enzyme reactor was designed to produce CD continuously. It was composed of three major stages-CD produttion by immobilized CGTase, conversion of the residual dextrin to glucose by amylase and glucoamylase and alcohol fermentation by yeasts to remove the glucose into alcohol. The yield of total CDs was 3.65g from 10g soluble starch.

• Food Engineering Progress
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• v.13 no.3
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• pp.190-194
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• 2009

The aim of this study was to investigate the change of volatile aroma compounds in kimchi during fermentation, before and after drying process. Also, the encapsulation effect of cyclodextrin on volatiles during the drying process was examined. GC-MS was used for detection and identification of volatile compounds. During kimchi fermentation, in the early stage, dimethyl sulfide, carbon disulfide were detected as major compounds and after 7 days several sulfur compounds, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide bacame the major volatiles. After vacuum-drying, the kimchi powder lost 11 compounds but still retained 13 volatiles of which major compounds were dimethyl sulfide, acetaldehyde and methanethiol. In order to keep volatiles in kimchi powder along with the drying process, 0.25-1.0% cyclodextrin was added in kimchi and dried-kimchi was prepared by using vacuum dryer. Cyclodextrin acted as an encapsulation agent for aroma compounds and it resulted in less loss of volatiles during drying process. Addition of cyclodextrin will permit industry-scale production of dried-kimchi powder with less loss of aroma compounds.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.751-761
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• 2016

In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with ${\alpha}$-, ${\beta}$-, ${\gamma}$-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of ${\alpha}$-CD and ${\beta}$-CD were much lower than that of ${\gamma}$-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside $Rg_3$ and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of ${\alpha}$-CD, ${\beta}$-CD and ${\gamma}$-CD were checked using an electronic tongue. As a result, REG-${\gamma}$-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

• Membrane and Water Treatment
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• v.7 no.3
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• pp.223-240
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• 2016

In this study, poly(vinyl-alcohol) and water insoluble ${\beta}$-cyclodextrin polymer (${\beta}$-CDP) cross-linked with citric acid, have been used as macrocyclic carrier in the preparation of polymer inclusion membranes (PIMs) for aniline (as molecule model) extraction from aqueous media. The obtained membranes were firstly characterized by X-ray diffraction, Fourier transform infrared and water swelling test. The transport of aniline was studied in a two-compartment transport cell under various experimental conditions, such as carrier content in the membranes, stirring rate and initial aniline concentration. The kinetic study was performed and the kinetic parameters were calculated as rate constant (k), permeability coefficient (P) and flux (J). These first results demonstrated the utility of such polymeric membranes for environmental decontamination of toxic organic molecules like aniline. Predictive modeling of transport flux through these materials was then studied using design of experiments; the design chosen was a two level full factorial design $2^k$. An empirical correlation between aniline transport flux and independent variables (Poly ${\beta}$-CD membrane content, agitation speed and initial aniline concentration) was successfully obtained. Statistical analysis showed that initial aniline concentration of the solution was the most important parameter in the study domain. The model revealed the existence of a strong interaction between the Poly ${\beta}$-CD membrane content and the stirring speed of the source solution. The good agreement between the model and the experimental transport data confirms the model's validity.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.802-804
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• 1990

A new colorimetric method to analyze ${\alpha}-Cyclodextrin({\alpha}-CD)$ by using a property of ${\alpha}-CD$ to decolor the starch-iodine complex, was presented. ${\alpha}-CD$ was quantitatively determined as follows. The ${\alpha}-CD$ standard solutions at concentrations up to 2 mg/ml were prepared. To 1ml of starch-iodine complex solution which contained starch(1%) and iodine (0.02% $I_2$, 0.2% KI) equivalently in distilled water, $200\;{\mu}l$ of ${\alpha}-CD$ standard solutions and 3 ml of distilled water were added and the absorbance was measured at 570 nm. Using this mothod ${\alpha}-CD$ concentration range at $0{\sim}2\;mg/ml$ could be determined and their absorbance patterns at 570 nm showed a good linearity. ${\beta}(CD)$ and glucose had no interference in this method for ${\alpha}-CD$ determination.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.375-381
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• 1994

A bacterial strain No. KY-126, which produced extracellular cyclodextrin glycosyltransferase(CGTase), was isolated from soil and identified as Bacillus stearothermophilus KY-126. The enzyme was purified by the treatments of ammonium sulfate precipitation, DEAF-Sephadex, Sephadex G-100 column chromatography. The optimal pH and temperature for the enzyme activity were pH 5.5 and $65^{\circ}C$, respectively. And the enzyme was stable at pH values from 6.0 to 11.0 at $55^{\circ}C$ for 30 min and stable up to $60^{\circ}C$ for 30 min.. The enzyme was inhibited by $HgCl_{2}$. The molecular weight of the enzyme was estimated to be 67,000 by using SDS-PAGE. The maximum conversion from starch to cyclodextrin (CD) by CGTase was 43% and obtained at 6 hr reaction and the ratio of ${\alpha}-,\;{\beta}-,\;{\gamma}-$, CD production at this time was 2.9 : 2.1 : 1.0.

• Proceedings of the Korean Fiber Society Conference
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• 1999.04a
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• pp.190-193
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• 1999

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.242.1-242
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• 2001

• Bulletin of the Korean Chemical Society
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• v.21 no.11
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• pp.1119-1124
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• 2000

$\beta-Cyclodextrin$ derivatives connected with diaza-18-crown-6 through flexible bridges (R) at the secondary face 1a-c (1a: R = $-(CH_2)4-;$ 1b: R = $-CH_2CH_2OCH_2CH2-;$ 1c: R = $-(CH_2)8-)$ have been prepared. The associa tion constants of 1 with (2-naphthoxy)alkylammonium ions (2a: alkyl = butyl; 2b: alkyl = octyl) were determined by induced circular dichroism (ICD) spectroscopy and it was found that the derivatization of $\beta-CD$ with the diazacrown resulted in enhanced binding with 2, compared to the native $\beta-CD.$ ICD Characteristics of the host-guest complexes indicate that a part of the alkylammonium moiety of 2 is protruded from the secondary side of the $\beta-CD$ cavity, and the guest molecules 2a and 2b move to the secondary and primary side, respectively, to make the binding of the ammonium group with the diaza-18-crown-6 moiety more feasible. The energy accompanied by the relocation of the guest molecules inside $\beta-CD$ moiety is compensated by the interaction energy between the ammonium ion and diazacrown ether.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.1
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• pp.83-89
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• 2012

Medicinal herbs have been shown to have protective functions for skin and hair. We investigated the effects of complex of soluble ${\beta}$-cyclodextrin and phytochemicals on the functions of skin and hair. In previous report, we evaluated the safety of supramolecules and found their anti-microbial effects and anti-fungal effect against Gram (+) and Malassezia furfur which is known to cause dandruff. Here we present that functional supramolecules-containing cream promotes the biological skin activity by inducing the collagen formation. And treatment of supramolecules-containing hair tonic increased the rate of hair growth of mouse. Taken together, supramolecular cosmetic compounds containing water insoluble phytochemicals and water soluble ${\beta}$-cyclodextrin exhibit the potential ability for hair growth promotion and delaying the aging of skin.