Abstract
When the helical starch molecule is degraded by Bacillus macerans amylase a family of cyclic oligosaccharides are obtained through scission and closure of the helical turns [1,2]. The main fractions of the oligosaccharides contain six to eight α(l → 4) linked D-glucoses and are called cyclohexaamylose, cycloheptaamylose, cycloocta-amylose or α, β and γ-cyclodextrin. In Figures 1 and 2 the chemical structure and a space filling model of the α-cyclodextrin molecule are presented; the investigations presented below will deal exclusively with this member of the cyclodextrin family.
* This is part V of the series ‘Topography of Cyclodextrin Inclusion Complexes. Part IV: Crystal and Molecular Structure of the CyciohexaamyloseI-Propanol·4.8 Hydrate Complex’, W. Saenger, R. K. McMullan, J. Fayos, and D. Mootz: Acta Crystallogr. B30, 2019 (1974).
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© 1976 D. Reidel Publishing Company, Dordrecht-Holland
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Saenger, W. (1976). α-Cyclodextrin Inclusion Complexes: Mechanism of Adduct Formation and Intermolecular Interactions. In: Pullman, B. (eds) Environmental Effects on Molecular Structure and Properties. The Jerusalem Symposia on Quantum Chemistry and Biochemistry, vol 8. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1837-1_17
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DOI: https://doi.org/10.1007/978-94-010-1837-1_17
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