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

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The paper discusses the interactions of selected aromatic α-amino acids (phenylalanine (P), histidine (H) and tyrosine (T)) with β-CD and potato starch in solid state. Thermal analysis of CD mixtures with P, H and T was performed using two procedures, 1 (with EtOH) and 2 (without EtOH); the simultaneous TG-DSC measurements were made. The thermal behavior of investigated systems indicates the formation of inclusion complexes. The theoretical AM1 studies confirm the experimental results. Moreover the described studies show that β-cyclodextrin can be a convenient model of starch. This resemblance can be useful for examination of starch–amino acids interactions.

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