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Interactions of amino acids withβ-cyclodextrin and with potato starch studied by thermogravimetric measurements

✍ Scribed by W. Ciesielski; J. Kapuśniak

Publisher
Springer Netherlands
Year
2009
Tongue
English
Weight
422 KB
Volume
64
Category
Article
ISSN
0923-0750

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Thermodynamics of the interaction of cyclodextrins with aromatic and α, ω-amino acids in aqueous solutions: a calorimetric study at 25°C
✍ Giuseppina Castronuovo; Vittorio Elia; Dimitrios Fessas; Antonio Giordano; Filom 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 505 KB

The interaction in water of a-and /3-cyclodextrins with L-phenylalanine, L-tyrosine, L-tryptophan, and L-histidine has been studied calorimetrically at 25°C in pure water and in a phosphate buffer (pH 11.3). The interaction in water of a-cyclodextrin with some a, to-amino acids was also studied. Whe