Cyclodextrins (CDs) are cyclic and non reducing oligosaccharids with the ability to form complexes with a wide range of hydrophobic molecules used in food, cosmetic and pharmaceutical industries. Their manufacturing is yet very expensive. Cassava starch has a good potential as substrate due to his purity (more than 95% starch) and high amylopectin content. The cassava starch extration produces a solid residue having 70% of starch and low price. In this work, CDs were produced using cassava starch and cassava solid residue as substrates of cyclodextrin glucosiltransferase (CGTase, E. C. 2.4.1.19), from Bacillus macerans. Starch conversion of starch cassava and solid residue cassava to <FONT FACE="Symbol">a</font>-CDs was 19% and 21%, respectively. Starch conversion of starch cassava and solid residue cassava to <FONT FACE="Symbol">b</font>-CDs was 27% and 15%, respectively. A high proportion of <FONT FACE="Symbol">b</font>-CDs was obtained with starch cassava (<FONT FACE="Symbol">a</font>:<FONT FACE="Symbol">b</font>-CDs = 1.0:1.4), while the opposite was observed with solid residue cassava (<FONT FACE="Symbol">a</font>:<FONT FACE="Symbol">b</font>-CDs = 1.5:1.0). A considerable loss of enzimatic activity was observed after 4 hours of reaction at 50ºC.
cyclodextrins; cassava; starch; enzyme
