Preface
Acknowledgment
1. Introduction
1.1 History
1.2 Nomenclature, Classification, Structure and PropertY
1.2.1 Nomenclature
1.2.2 Classification
1.2.3 Structure
1.2.4 Property
1.3 Inclusion Complex Formation, Preparation and Characterization
1.3.1 Formation of inclusion complexes
1.3.2 Methods of preparation of inclusion complexes
1.3.3 Characterization of inclusion complexes
References
2. Enzymes in Preparing Cyclodextrins
2.1 Introduction
2.2 CGTase
2.2.1 Thecatalytic mechanism of CGTase
2.2.1.1 The structure of CGTase
2.2.1.1.1 The primary structure of CGTase
2.2.1.1.2 The domain and active centers of CGTase
2.2.1.2 The catalytic mechanism of CGTase
2.2.1.3 The advances in the product speafiaty of CGTase research
2.2.2 Classification of CGTase and their bacteria sources
2.2.2.1 Classification of CGTase
2.2.2.2 Bacteria source of CGTase
2.2.3 The enzymatic properties of CGTase
2.2.3.1 The nature of CGTase from Bacillus alkalophilus 1177
2.2.3.1.1 Molecularweight
2.2.3.1.2 Kinetic constants （Km and Vmax）
2.2.3.1.3 Optimum pH and pH stability
2.2.3.1.4 Optimumtemperature and thermalstability.
2.2.3.1.5 Effectofmetalions on the enzyme activity
2.2.3.2 The nature of CGTase from B. alkalophilus sp.Gl
2.2.3.2.1 Molecularweight
2.2.3.2.2 Kinetic constants （Km and Vmax）
2.2.3.2.3 Optimum pH and pH stability
2.2.3.2.4 Optimum temperature and temperature stability
2.2.3.2.5 Effea of metalions and other reagents on the activityofCGDTase
2.3 Preparation of CGTase by Fermentation
2.3.1 The types and the expansion of cultivation of the bacteria for preparation ofCGTase
2.3.2 Control of fermentation conditions of CGTase
2.3.2.1 Medium composition
2.3.2.1.1 Carbon source
2.3.2.1.2 Nitrogen source
2.3.2.1.3 Carbonate
2.3.2.2 Temperature
2.3.2.3 pH
2.3.2.4 Ventilation
2.3.2.5 Immobilized production of CGTase
2.3.3 Determination of CGTase activity
2.4 Purification of CGTase
2.4.1 Pretreatment and filtration of fermentation broth
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3. Preparation and Analysis of Cyclodextrin
4. Preparation of Branched- Cyclodextrins
5. Preparation and Analysis of Cyclodextrin Derivatives
6. Basic Application of Cyclodextrins in Supermolecule Chemistry
7. Use of Cyclodextrinsin Food,Pharmaceutical and Cosmetic Industries
8.Application of Cyclodextrins in Non-industriaI Areas
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