Beta-Cyclodextrin Production From Sucrose for Higher Purity
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Solution Overview
Problem
Current methods for producing cyclodextrins face issues such as supply chain shortages, scalability, quality variation, purification challenges, and high costs, particularly in the production of beta-cyclodextrins for pharmaceutical and food applications.
Innovation Solution
A method for enzymatically producing cyclodextrins from sucrose, using variant enzymes like amylosucrase and cyclodextrin glucanotransferase to enhance the yield and purity of beta-cyclodextrin, avoiding the use of starch as a starting material.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If starch-based enzymatic conversion methods are used to produce cyclodextrins, then production capacity is achieved, but supply chain shortages and scalability issues occur
Solution Approach 1:
The patent extracts the dependency on starch as a starting material and replaces it with sucrose. By removing starch from the production pathway and using sucrose instead, the method eliminates supply chain vulnerabilities associated with starch sourcing while maintaining production capacity for cyclodextrins.
Solution Approach 2:
The patent changes the fundamental parameter of the starting material from starch to sucrose. This parameter change transforms the production system to be independent of starch supply chains while enabling scalable production through established sucrose availability and alternative enzymatic pathways.
2Productivity
If standard enzymatic conversion from starch is used, then cyclodextrins are produced, but quality variation and purification challenges arise
Solution Approach 1:
The patent introduces a novel enzymatic pathway using sucrose phosphorylase and cyclodextrin glucanotransferase as intermediary enzymes. This intermediary pathway produces cyclodextrins with different structural characteristics that reduce impurity formation and simplify purification requirements compared to traditional starch-based methods.
Solution Approach 2:
The patent substitutes the traditional mechanical/chemical starch breakdown process with an enzymatic sucrose conversion system. This substitution provides better control over the reaction pathway, resulting in more consistent product quality and reduced purification complexity.
3Productivity
If traditional starch-based methods are used, then cyclodextrins are produced, but high costs and byproduct waste occur
Solution Approach 1:
The patent converts the potential waste streams from sucrose metabolism into valuable byproducts. The enzymatic pathway produces useful compounds such as glucose and other intermediate sugars that can be recovered and utilized, transforming what would be waste into additional revenue streams and reducing overall environmental impact.
Solution Approach 2:
The patent implements a system where byproducts from the sucrose-based cyclodextrin production are recovered and reused. The enzymatic pathway generates recoverable sugars and other compounds that can be integrated back into the production process or sold as co-products, reducing waste and improving economics.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach achieves higher yields and purity of beta-cyclodextrin with reduced byproduct waste, addressing the limitations of traditional starch-based methods.
Implementation Method 1
contacting sucrose with an enzyme or an enzyme mixture capable of converting sucrose to amylose under conditions that permit the conversion of the sucrose to amylose, thereby producing amylose
Implementation Method 2
contacting the amylose produced in (a) with an enzyme capable of converting amylose to cyclodextrin under conditions that permit the conversion of the amylose to cyclodextrin, thereby producing the composition comprising cyclodextrin
Data Source
AI summary
Provided herein are methods for the enzymatic production of beta-cyclodextrin from sucrose. In some cases, the methods involve contacting sucrose with one or more enzymes to convert sucrose to amylose, followed by contacting the amylose with one or more enzymes to convert the amylose to beta-cyclodextrin. In some cases, the methods produce higher yields of beta-cyclodextrin relative to alpha-cyclodextrin, gamma-cyclodextrin, or both.