Thermodynamics of the interaction of cyc
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Giuseppina Castronuovo; Vittorio Elia; Dimitrios Fessas; Antonio Giordano; Filom
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Article
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1995
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Elsevier Science
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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