Inclusion compounds of derivatized amyloses

Inclusion compounds of derivatized amyloses
复制标题

衍生直链淀粉的包合物

DOI：
10.1002/masy.19950990111
复制
发表时间：
1995
期刊：
影响因子：
--
通讯作者：
G. Wulff
G. Wulff
中科院分区：
--
文献类型：
--
作者：
S. Kubik;Olaf Höller;A. Steinert;M. Tolksdorf;G. Wulff

文献摘要

被引文献

相似文献

本文用c.d.法研究了轻度羟丙基化直链淀粉与有机客体分子的包结配合物。光谱和微量热法。根据这些结果推测了配合物的结构和形成机理。直链淀粉可以根据客体分子的形状和结构调整其螺旋构象。对直链淀粉分子内和分子间交联的研究表明，直链淀粉的络合行为可以进行特异性调控。
Inclusion complexes of slightly hydroxypropylated amylose with organic guest molecules have been investigated by means of c.d. spectroscopy and microcalorimetry in aqueous solution. From these results, the structure of the complexes and the mechanism of their fomation are deduced. It is concluded that amylose can adjust its helix conformation to the shape and structure of the guest molecule included. Investigations about intramolecular and intermolecular crosslinking of amylose indicate that the complexing behavior of amylose can be manipulated specifically.