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

The study demonstrates an efficient method for producing β-cyclodextrin (β-CD) from raw ginkgo seed powder through high-temperature gelatinization and enzymatic conversion. By optimizing conditions such as substrate concentration, liquefaction time, and enzyme dosage, the researchers achieved a β-CD conversion rate of 72.6%, significantly higher than initial values. Scheme B, involving high-temperature gelatinization at 90 °C, improved the physicochemical properties of ginkgo starch, enhancing its suitability for cyclodextrin preparation. This method offers a cost-effective and sustainable alternative to traditional starch sources, highlighting the industrial viability of using ginkgo seeds for β-CD production and contributing to resource conservation and environmental sustainability.