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.
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页码:745 / 747
页数:3
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