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Structures of the common cyclodextrins and their larger analogues - beyond the doughnut

journal contribution
posted on 2023-05-18, 11:27 authored by Saenger, W, Jacob, J, Gessler, K, Steiner, T, Hoffmann, D, Sanbe, H, Koizumi, K, Steven SmithSteven Smith, Takaha, T
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).

History

Publication title

Chemical Reviews

Volume

98

Issue

5

Pagination

1787-1802

ISSN

0009-2665

Department/School

School of Natural Sciences

Publisher

Amer Chemical Soc

Place of publication

1155 16Th St, Nw, Washington, USA, Dc, 20036

Rights statement

Copyright 1998 American Chemical Society

Repository Status

  • Restricted

Socio-economic Objectives

Expanding knowledge in the biological sciences

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    University Of Tasmania

    Categories

    Keywords

    cyclodextrinscycloamylosestructure

    Licence

    In Copyright

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