An Efficient Approach for Beta-Cyclodextrin Production from Raw Ginkgo Seed Powder Through High-Temperature Gelatinization and Enzymatic Conversion

This study explores the production of β-cyclodextrin (β-CD) from ginkgo seeds using β-cyclodextrin transferase, focusing on two pretreatment schemes. Scheme B, involving high-temperature gelatinization at 90 °C, proved effective by reducing starch viscosity and preventing gel formation, leading to a structural change in starch as shown by X-ray diffraction. The optimized process achieved a 72.63% cyclodextrin conversion rate, a 1.9-fold increase from the initial rate. The research underscores the importance of temperature in starch modification and highlights the industrial potential of ginkgo seed powder for sustainable β-CD production.