bacillus subtilis were added the protease was activated by dissolving it in a phosphate buffer ph 7 8 c 0 15 m and subsequent lyophilisation the actual amount of enzyme weighed in was therefore 1 5 g the mixture was shaken for 70 hours at 39 u00b0 c after removing the enzyme by centrifugation the clear centrifugate was precipitated the 2 o acetylstarch was filtered off under suction washed and finally dried under vacuum 46 g 2 o acetylstarch were obtained which had an as 1 0 40 g starch hylon vii were heated in 2 litres dmso to 80 u00b0 c until a clear solution was formed 54 ml vinyl acetate and 750 mg proteinase n of bacillus subtilis were added see example 1 for the activation of the protease the mixture was shaken for 20 hours at 80 u00b0 c after removing the enzyme by centrifugation the clear centrifugate was precipitated the 2 o acetylstarch was filtered off under suction washed and finally dried under vacuum 2 g b cyclodextrin manufactured by fluka were dissolved in 20 ml dmso and 2 7 ml vinyl acetate and 37 mg proteinase n of bacillus subtilis were subsequently added see example 1 for the activation of the protease the mixture was shaken for 70 hours at 39 u00b0 c after removing the enzyme by centrifugation the clear centrifugate was concentrated and the product was precipitated washed and finally dried under vacuum 2 1 g heptakis 2 o acetyl b cyclodextrin were obtained 2 g b cyclodextrin were dissolved in 20 ml dmso and 2 7 ml vinyl acetate and 37 mg proteinase n of bacillus subtilis were subsequently added see example 1 for the activation of the protease the mixture was shaken for.