Thermodynamic study on the effects of beta-cyclodextrin inclusion with anilinonaphthalenesulfonates.
Thermodynamic study on the effects of beta-cyclodextrin inclusion with anilinonaphthalenesulfonates.
复制标题
DOI：
10.1021/ac00183a024
复制
发表时间：
1989-04
影响因子：
7.4
通讯作者：
G. Catena;F. Bright
中科院分区：
文献类型：
--
作者：
G. Catena;F. Bright
热力学参数和化学计量的苯胺基萘磺酸盐的β-环糊精的结合得到从稳态荧光强度和各向异性测量。具体而言，形成常数，焓，和熵值的β-环糊精与八种不同的底物分子在五个不同的温度和六个不同的pH值的复合物，并给出了其相关的误差。我们提出了一个解释的相对大小的基板的几何形状和负责络合的各种非共价相互作用的重要性方面获得的值。
Thermodynamic parameters and stoichiometries for the binding of anilinonaphthalenesulfonates to beta-cyclodextrin are obtained from steady-state fluorescence intensity and anisotropy measurements. Specifically, formation constant, enthalpy, and entropy values are obtained for complexes of beta-cyclodextrin with eight different substrate molecules at five different temperatures and six different pH values, and their associated errors are given. We propose an explanation of the relative magnitudes of the values obtained with regard to the geometry of the substrate and the importance of the various noncovalent interactions responsible for the complexation.