Department of Chemistry, University of North Bengal, Darjeeling 734013, India.
Department of Chemistry, University of North Bengal, Darjeeling 734013, India.
Carbohydr Polym. 2016 Oct 20;151:458-466. doi: 10.1016/j.carbpol.2016.05.100. Epub 2016 May 28.
Formations of host-guest inclusion complexes of two natural amino acids, viz., l-Leucine and l-Isoleucine as guests with α and β-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 α-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.
已研究了两种天然氨基酸（即 l-亮氨酸和 l-异亮氨酸）作为客体与 α 和 β-环糊精形成主客体包合配合物，这些配合物在现代科学中有广泛的应用，例如药物控制释放、食品加工等领域。表面张力和电导率研究证实了 1:1 化学计量比的包合配合物的形成。通过密度、粘度、折射率、水合和溶剂化数测量支持了环糊精与氨基酸的相互作用，表明在 α-环糊精的情况下，包合程度更高。与异构体相比，l-亮氨酸与环糊精的疏水性空腔相互作用更多。借助 NMR 滴定的稳定性常数、疏水效应、氢键和结构效应解释了包合配合物的形成。
