Interactions between citric acid and mono- and oligosaccharides

Interactions between citric acid and some mono- and oligosaccharides in water at 298.15 K were studied by solution calorimetry and densimetry. Interactions of mono- and disaccharides with citric acid, although weak, were accompanied by favorable enthalpy effects because of the formation of H-bonds. The presence of cavities in cyclooligosaccharide molecules (cyclodextrins) favored the formation of supramolecular complexes whose stoichiometry was likely to be determined by the principle of geometric complementarity of the citric acid molecule and the macroring. The influence of the structure and properties of the molecules under consideration on the thermodynamic characteristics of their interparticle interactions in solution was analyzed.