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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

DOI: doi:10.1021/cr9700181

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
Author:Smith, SM (Professor Steven Smith)
ID Code:101569
Year Published:1998
Web of Science® Times Cited:507
Deposited By:Plant Science
Deposited On:2015-06-26
Last Modified:2015-09-21
Downloads:0

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