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Detection of cyclodextrins by HPLC analysis. The samples applied to HPLC analysis are indicated on the right. Reaction mixtures containing 2.5% (wt/vol) soluble starch and 50 mM sodium acetate buffer (pH 5.8) were incubated with CGTTk and CGTTkΔC (25 μg) at 80°C. Production of cyclodextrins was determined by HPLC as described in Materials and Methods. The cyclodextrin standard is a mixture of α-, β-, and γ-cyclodextrins. The control contains all the reagents but without enzyme.
