Hydrophobicity of carbohydrates and related hydroxy compounds
Hydrophobicity of carbohydrates and related hydroxy compounds
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DOI：
10.1016/j.carres.2017.04.019
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发表时间：
2017-06-29
影响因子：
3.1
通讯作者：
Buttersack, Christoph
中科院分区：
文献类型：
--
作者：
Buttersack, Christoph
以纯水为洗脱液，测量了碳水化合物和其他羟基化合物与C18修饰硅胶柱的疏水相互作用，从而扩大了已发表的测量范围。结构强化盐和降温增强了相互作用。尽管溶质与疏水界面的相互作用预计只能不完全地反映其在水溶液中的状态，但保留率可以与文献中的分子力学研究计算的水化数相关联。通过物理方法(等熵压缩系数、0-17核磁共振弛豫、太赫兹光谱和粘度)获得的水化数与已发表的水化数之间没有相关性。从化学结构的角度讨论了疏水性。它随着疏水分子表面区的比例和大小而增加。(C)2017爱思唯尔有限公司。保留所有权利。
The hydrophobic interaction of carbohydrates and other hydroxy compounds with a C18-modified silica gel column was measured with pure water as eluent, thereby expanding the range of measurements already published. The interaction is augmented by structure strengthening salts and decreasing temperature. Although the interaction of the solute with the hydrophobic interface is expected to only imperfectly reflect its state in aqueous bulk solution, the retention can be correlated to hydration numbers calculated from molecular mechanics studies given in the literature. No correlation can be established towards published hydration numbers obtained by physical methods (isentropic compressibility, 0-17 NMR relaxation, terahertz spectroscopy, and viscosity). The hydrophobicity is discussed with respect to the chemical structure. It increases with the fraction and size of hydrophobic molecular surface regions. (C) 2017 Elsevier Ltd. All rights reserved.