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Structures of the common cyclodextrins and their larger analogues - beyond the doughnut
Citation
Saenger, W and Jacob, J and Gessler, K and Steiner, T and Hoffmann, D and Sanbe, H and Koizumi, K and Smith, SM and Takaha, T, Structures of the common cyclodextrins and their larger analogues - beyond the doughnut, Chemical Reviews, 98, (5) pp. 1787-1802. ISSN 0009-2665 (1998) [Refereed Article]
Copyright Statement
Copyright 1998 American Chemical Society
Abstract
If the amylose fraction of starch is degraded by
glucosyltransferases, one or several turns of the
amylose helix are hydrolyzed off and their ends are
joined together, thereby producing cyclic oligosaccharides
called cyclodextrins (CDs) or cycloamyloses
(CAs).
Item Details
| Item Type: | Refereed Article |
|---|---|
| Keywords: | cyclodextrins, cycloamylose, structure |
| Research Division: | Biological Sciences |
| Research Group: | Plant biology |
| Research Field: | Plant physiology |
| Objective Division: | Expanding Knowledge |
| Objective Group: | Expanding knowledge |
| Objective Field: | Expanding knowledge in the biological sciences |
| UTAS Author: | Smith, SM (Professor Steven Smith) |
| ID Code: | 101569 |
| Year Published: | 1998 |
| Web of Science® Times Cited: | 610 |
| Deposited By: | Plant Science |
| Deposited On: | 2015-06-26 |
| Last Modified: | 2015-09-21 |
| Downloads: | 0 |
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