Cyclodextrin Glucanotransferase EC

In 2002, Do et al. [85] proposed a pathway for the enzymatic synthesis of (-)-menthyl a-maltoside and a-maltooligosides from (-)-menthyl a-glucoside using cyclodextrin glucanotransferase obtained from Bacillus macerans. The reaction can be performed in a reactor containing (-)-menthyl a-glucoside, the enzyme and soluble starch the yield was about 80% 15% (-)-menthyl a-malto-side and 65% (-)-menthyl a-maltooligosides, respectively. Treatment of the starch with a-amylase can raise the proportion of (-)-menthyl a-maltoside. 

At first, (-)-menthyl a-maltoside has a bitter and sweet taste, but after a few minutes, the refreshing flavour occurs, ft has the potential to become a slow-re-lease aroma compound in foods or cigarettes because it possesses higher solubility in water and has a lower tendency to sublimate. 

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