SELECTIVE BINDING OF SUGAR TO BETA CYCLODEXTRIN - A PROTOTYPE FOR SUGAR-SUGAR INTERACTIONS IN WATER

被引：44

作者：

AOYAMA, Y

NAGAI, Y

OTSUKI, J

KOBAYASHI, K

TOI, H

机构：

[1] Department of Chemistry, Nagaoka University of Technology, Niigata, 940-21, Kamitomioka, Nagaoka

来源：

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION IN ENGLISH | 1992年 / 31卷 / 06期

关键词：

D O I：

10.1002/anie.199207451

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Not only the hydrophobicity of the sugar to be complexed determines the strength of its bond to beta-cyclodextrin. Steric factors also play a large role. In water, aldopentoses are bound better as their hydrophobicity increases, but aldohexoses do not form complexes with beta-cyclodextrin even though some are clearly more hydrophobic than all the pentoses studied. This is the first example of a selective oligosugar-sugar interaction in water.

引用

页码：745 / 747

页数：3

共 19 条

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