http://dx.doi.org/10.1016/j.enzmictec.2014.06.002

Transformation of an enzyme: from aqueous suspension to fine solid particles via electrospraying route 静電噴霧法による糖転移酵素の微粒化

by* Dept. of Process and Food Engineering, Univ. Putra Malaysia; * Biotechnology Research Institute, Univ. Malaysia Sabah; * Faculty of Chemical Engineering, Univ. Teknologi MARA; * Grad. School of Bio-Applications and Systems Engineering, Tokyo Univ. of Agriculture and Technology

JOURNAL: Enzyme and Microbial Technology

HIGHLIGHTS:
•Nanometer-sized CGTase enzyme particles. ナノサイズの酵素粒子の生成

•The functional groups of solidified enzyme were undeteriorated after the electrospraying.高電圧のプロセスにも関わらず、酵素の「質」が維持される。

CGTase is an enzyme: Capable of converting starch and related substrates into cyclodextrins (CDs). CD is widely used as a quality-improving agent in food products for various applications including: fixation of volatile substances, such as fragrances and spices; powderization of alcohols; solubilization of insoluble substances; and masking of unpleasant odors and bitter tastes.. amano-enzyme.jp

対象材料は食品・工業用酵素（糖転移酵素）サイクロデキストリングルカノトランスフェラーゼ(Cyclodextrin-glucano-transferase)。デンプンから環状オリゴ糖の一種であるシクロデキストリンへの転換をしてくれる酵素。