Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes

The water sorption and physical properties of freeze-dried β-cyclodextrin (BCD) and 2-hydroxypropyl-β-cyclodextrin (HBCD) were studied. The stability of the inclusion complexes of these cyclodextrins with different hydrophobic ingredients, such as myristic acid and α-terpineol, was investigated as a...

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Detalles Bibliográficos
Autores principales:	Dos Santos, C., Buera, M.P., Mazzobre, M.F.
Formato:	JOUR
Materias:	α-Terpineol Freeze-dried complexes Hydroxypropyl-β-cyclodextrin Myristic acid Physical properties Water sorption CdS Hydrocarbon chains Inclusion complex Inner cavities Ligand structure Non-polar ligands Sorption properties Storage time Transition values Water adsorption Water interactions Water molecule Adsorption Cyclodextrins Glass transition Hydrates Hydrocarbons Ligands Saturated fatty acids Dewatering 2 hydroxypropyl beta cyclodextrin beta cyclodextrin derivative myristic acid terpineol water adsorption chemical structure complex formation conference paper encapsulation glass transition temperature solubility time water absorption water content
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v132_n4_p2030_DosSantos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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