The complexation of glucose and other monosaccharides with cyclodextrins
作者:
Frank Hacket,
Jose-Miguel Coteron,
Hans-Jörg Schneider,
Vladimir P. Kazachenko,
期刊:
Canadian Journal of Chemistry
(NRC Available online 1997)
卷期:
Volume 75,
issue 1
页码: 52-55
ISSN:0008-4042
年代: 1997
DOI:10.1139/v97-007
出版商: NRC Research Press
数据来源: NRC
摘要:
Equilibrium constants of complexes between β-cyclodextrin and glucose, galactose, or mannose have been determined by fluorometric competition titrations in water to be as low asK = 1 – 0.5 M−1, in sharp contrast to recently published values for glucose aroundK = 400 M–1. The pentoses ribose, xylose, and arabinose show association constants between 6.3 and 1.5 M−1, in agreement with published values. Preliminary computer-aided molecular modelling studies suggest that the small values observed for the hexoses are not due to steric hindrance of an intracavity inclusion but to a smaller number of intermolecular hydrogen bonds and to some strain as a result of cyclodextrin deformation. Calorimetric measurements of the glucose–β-cyclodextrin complex show, again in contradiction with the literature, anendothermic reaction, or a free enthalpy value close to zero.Key words: cyclodextrin complexes, sugar complexation, glucose complexation, calorimetry, computer-aided molecular modelling.
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