Director of National Food Research Institute, Ministry of Agriculture,

Ensuiko Sugar Regining Co., Ltd.

Director of National Food Research Institute, Minstry of Agriculture,

Mitsuru Monma

Shoichi Kobayashi

Toshiya Takano

Kozo Hara

Katsuhiko Mikuni

Hitoshi Hashimoto

In a method for preparing multiple glucosyl branched-cyclodextrins, a debranching enzyme is contacted to a mixture of maltose or a substance containing maltooligosaccharide such as maltose with a cyclodextrin to obtain a reaction product from which a branched-cyclodextrin is then separated; said branched-cyclodextrin is converted to glycosyl-cyclodextrin under the action of glucoamylase, which is thereafter mixed with maltose or a substance containing maltooligosaccharide such as maltose; and the resulting mixture is successively acted on by a debranching enzyme and glucoamylase.

Method for the preparation of multiple glucosyl branched-cyclodextrins

When an enzymatic reaction is performed in a reaction mixture containing cyclodextrin and a branched maltooligosaccharide or a saccharide mixture of the same in the presence of a branch-splitting enzyme such as pullulanase, a twig branched cyclodextrin, i.e. a branched cyclodextrin of which the branched portion is formed of a moiety of a branched maltooligosaccharide, is formed. This product is a novel compound not known in the prior art and is a useful material in various industrial fields such as foods, cosmetics, medicines and the like by virtue of the unique properties of, for example, clathrate formation and complex formation with atoms or ions of metals.

Twig branched cyclodextrin

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Tsukuba, Japan

Mitsuru Monma