Literature summary for 2.4.1.19 extracted from

Kamaruddin, K.; Illias, R.M.; Aziz, S.A.; Said, M.; Hassan, O.
Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch (2005), Biotechnol. Appl. Biochem., 41, 117-125.

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Organism

Organism	UniProt	Comment	Textmining
Thermoanaerobacter sp.	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
starch	in acetatebuffer, pH 6.0, 60°C, the CGTase produces pre dominantly beta-cyclodextrin from either raw or gelatinized sago (Cycas revoluta) starch. Changing the buffer from acetate to phosphate reduces the yield of beta-cyclodextrin from 2.48 to 1.42 mg/ml, production of both alpha- and beta-cyclodextrins are more pronounced. The decrease in the production of cyclodextrins in phosphate buffer is significant at both pH 6.0 and 7.0. Changing the buffer to Tris/HCl (pH 7.0) shows a significant increase in beta-cyclodextrin production	Thermoanaerobacter sp.	cyclodextrin	-	?

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Release 2023.1 (January 2023)