期刊
CARBOHYDRATE POLYMERS
卷 151, 期 -, 页码 458-466出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2016.05.100
关键词
Inclusion complex; Cyclodextrin; Amino acid; Spectroscopic investigation; Physicochemical studies; Thermodynamic parameter
资金
- UGC, New Delhi, Government of India
- SAP, Dept. of Chemistry, NBU under University Grants Commission (UGC), New Delhi
Formations of host-guest inclusion complexes of two natural amino acids, viz., L-Leucine and L-Isoleucine as guests with Li and (3-cyclodextrins have been investigated which include diverse applications in modern science such as controlled delivery in the field of pharmaceuticals, food processing etc. Surface tension and conductivity studies establish the formation of inclusion complexes with 1:1 stoichiometry. The interactions of cyclodextrins with amino acids have been supported by density, viscosity, refractive index, hydration and solvation number measurements indicating higher degree of inclusion in case of Li-cyclodextrin. L-Leucine interacts more with the hydrophobic cavity of cyclodextrin than its isomer. With the help of stability constant by NMR titration, hydrophobic effect, H-bonds and structural effects the formations of inclusion complexes have been explained. (C) 2016 Elsevier Ltd. All rights reserved.
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