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Cyclodextrin
Cyclodextrins are a family of cyclic oligosaccharides, consisting of a macrocycle, macrocyclic ring of glucose subunits joined by α-1,4 glycosidic bonds. Cyclodextrins are produced from starch by enzyme, enzymatic conversion. They are used in food, pharmaceutical, drug delivery, and chemical industries, as well as agriculture and environmental engineering. Cyclodextrins are composed of 5 or more α-D-glucoPyranose, pyranoside units linked 1 → 4, as in amylose (a fragment of starch). Typical cyclodextrins contain a number of glucose monomers ranging from six to eight units in a ring, creating a cone shape: * α-Cyclodextrin, α (alpha)-cyclodextrin: 6 glucose subunits * β-Cyclodextrin, β (beta)-cyclodextrin: 7 glucose subunits * γ-Cyclodextrin, γ (gamma)-cyclodextrin: 8 glucose subunits The largest well-characterized cyclodextrin contains 32 1,4-anhydroglucopyranoside units. Poorly-characterized mixtures, containing at least 150-membered cyclic oligosaccharides are also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyclodextrin Glycosyltransferase
In enzymology, a cyclomaltodextrin glucanotransferase (also cyclodextrin glycosyl transferase or CGTase for short) () is an enzyme that catalyzes the chemical reaction of cyclizing part of a 1,4-alpha-D- glucan molecule through the formation of a 1,4-alpha-D-glucosidic bond. They are bacterial enzymes belonging to the same family of the α-amylase specifically known as glycosyl-hydrolase family 13. This peculiar enzyme is capable of catalyzing more than one reaction with the most important being the synthesis of non-reducing cyclic dextrins known as cyclodextrins starting from starch, amylose, and other polysaccharides. CGTase is an enzyme common to many bacterial species, in particular of the ''Bacillus'' genus (e.g. ''B. circulans'', ''B. macerans'' and ''B. stearothermophilus'') and ''Brevibacillus brevis.'' This enzyme belongs to the family of glycosyltransferases, specifically the hexosyltransferases. The systematic name A systematic name is a name given in a systema ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyclomaltodextrin Glucanotransferase
In enzymology, a cyclomaltodextrin glucanotransferase (also cyclodextrin glycosyl transferase or CGTase for short) () is an enzyme that catalyzes the chemical reaction of cyclizing part of a 1,4-alpha-D-glucan molecule through the formation of a 1,4-alpha-D-glucosidic bond. They are bacterial enzymes belonging to the same family of the α-amylase specifically known as glycosyl-hydrolase family 13. This peculiar enzyme is capable of catalyzing more than one reaction with the most important being the synthesis of non-reducing cyclic dextrins known as cyclodextrins starting from starch, amylose, and other polysaccharides. CGTase is an enzyme common to many bacterial species, in particular of the ''Bacillus'' genus (e.g. ''B. circulans'', ''B. macerans'' and ''B. stearothermophilus'') and ''Brevibacillus brevis.'' This enzyme belongs to the family of glycosyltransferases, specifically the hexosyltransferases. The systematic name of this enzyme class is 1,4-alpha-D-glucan 4-alpha- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
γ-Cyclodextrin
γ-Cyclodextrin sometimes abbreviated as γ-CD, is an octa saccharide derived from glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d .... The α- (alpha), β- (beta), and γ- (gamma) cyclodextrins correspond to six, seven, and eight glucose units, respectively. Structure In γ-cyclodextrin, the eight glucose subunits are linked end to end via α-1,4 linkages. The result has the shape of a tapered cylinder, with 8 primary alcohols on one face and 16 secondary alcohol groups on the other. The exterior surface of cyclodextrins is somewhat hydrophilic whereas the interior core is hydrophobic. Physical properties γ-Cyclodextrin exists as a white (colorless) powder or crystals. The density of its hydrate crystal (γCD·14H2O) is 1.41 g/cm3. γ-Cyclodextrin is well soluble in wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
β-Cyclodextrin
β-Cyclodextrin sometimes abbreviated as β-CD, is a heptasaccharide derived from glucose. The α- (alpha), β- (beta), and γ- (gamma) cyclodextrins correspond to six, seven, and eight glucose units, respectively. β-Cyclodextrin is the most used natural cyclodextrin in marketed medicines. The reason for this lies in the ease of its production and subsequent low price (more than 10,000 tons produced annually with an average bulk price of approximately 5 USD per kg). Structure In β-cyclodextrin, the seven glucose subunits are linked end to end via α-1,4 linkages. The result has the shape of a tapered cylinder, with seven primary alcohols on one face and fourteen secondary alcohol groups on the other. The exterior surface of cyclodextrins is somewhat hydrophilic whereas the interior core is hydrophobic. Physical properties β-Cyclodextrin exists as a white (colorless) powder or crystals. The density of its saturated hydrate crystal (βCD·12H2O) is 1.46 g/cm3. β-Cyclodextrin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
α-Cyclodextrin
α-Cyclodextrin (''alpha''-cyclodextrin), sometimes abbreviated as α-CD, is a hexasaccharide derived from glucose. It is related to the β- (beta) and γ- (gamma) cyclodextrins, which contain seven and eight glucose units, respectively. All cyclodextrins are white, water-soluble solids with minimal toxicity. Cyclodextrins tend to bind other molecules in their quasi-cylindrical, lipophilic interiors. The compound is of wide interest because it exhibits host–guest properties, forming inclusion compounds. This inclusion (and release) behavior leads to applications in medicine. Structure In α-cyclodextrin, the six glucose subunits are linked end to end via α-1, 4 linkages. The result has the shape of a tapered cylinder, with six primary alcohols on one face and twelve secondary alcohol groups on the other. The exterior surface of cyclodextrins is somewhat hydrophilic whereas the interior core is hydrophobic. Applications α-Cyclodextrin is marketed for a range of medical, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Febreze
Febreze is an American brand of household odor eliminators manufactured by Procter & Gamble. It is sold in North America, South America, Europe, Africa, Asia, Australia, and New Zealand. First introduced in test markets in March 1996, the fabric refresher product has been sold in the United States since June 1998, and the line has since branched out to include air fresheners (Air Effects), plug-in oil (Noticeables), scented disks (Scentstories), odor-eliminating candles, and automotive air fresheners. The name ''Febreze'' is a portmanteau of the words ''fabric'' and ''breeze''. In many non-English speaking countries, the products are sold as Ambi Pur. Ingredients The active ingredient in several Febreze products is Cyclodextrin, hydroxypropyl beta-cyclodextrin (HPβCD). The molecule traps and binds volatilized hydrocarbons within its structural ring, retaining malodorous molecules, which reduces their volatility and thus the perception of their scent. The active ingredient is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol Powder
Alcohol powder or powdered alcohol or dry alcohol is a powder that becomes an alcoholic drink when water is added. It is made using micro-encapsulation of alcohol (drug), alcohol (specifically ethanol). In March 2015 four product labels for specific powdered alcohol products were approved by the United States Alcohol and Tobacco Tax and Trade Bureau (TTB) which opened the doors for legal product sales. However, as of 4 January 2016, the product is not yet available for sale and legalization remains controversial due to public-health and other concerns. Researchers have expressed concern that, should the product go into production, increases in alcohol misuse, alcohol use disorder, and associated physical harm to its consumers could occur above what has been historically associated with liquid alcohol alone. History Invention In Sato Foods Industries Co., Ltd. invented alcohol pulverization. Sato is a food additives and seasoning manufacturer in Aichi Prefecture in Japan. (:j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrophilic
A hydrophile is a molecule or other molecular entity that is attracted to water molecules and tends to be dissolved by water.Liddell, H.G. & Scott, R. (1940). ''A Greek-English Lexicon'' Oxford: Clarendon Press. In contrast, hydrophobes are not attracted to water and may seem to be repelled by it. Hygroscopics ''are'' attracted to water, but are not dissolved by water. Molecules A hydrophilic molecule or portion of a molecule is one whose interactions with water and other polar substances are more thermodynamically favorable than their interactions with oil or other hydrophobic solvents. They are typically charge-polarized and capable of hydrogen bonding. This makes these molecules soluble not only in water but also in polar solvents. Hydrophilic molecules (and portions of molecules) can be contrasted with hydrophobic molecules (and portions of molecules). In some cases, both hydrophilic and hydrophobic properties occur in a single molecule. An example of these amphiphilic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stationary Phase (chemistry)
In chemical analysis, chromatography is a laboratory technique for the separation of a mixture into its components. The mixture is dissolved in a fluid solvent (gas or liquid) called the ''mobile phase'', which carries it through a system (a column, a capillary tube, a plate, or a sheet) on which a material called the ''stationary phase'' is fixed. Because the different constituents of the mixture tend to have different affinities for the stationary phase and are retained for different lengths of time depending on their interactions with its surface sites, the constituents travel at different apparent velocities in the mobile fluid, causing them to separate. The separation is based on the differential partitioning between the mobile and the stationary phases. Subtle differences in a compound's partition coefficient result in differential retention on the stationary phase and thus affect the separation. Chromatography may be ''preparative'' or ''analytical''. The purpose of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macrocycle
Macrocycles are often described as molecules and ions containing a ring of twelve or more atoms. Classical examples include the crown ethers, calixarenes, porphyrins, and cyclodextrins. Macrocycles describe a large, mature area of chemistry. Synthesis The formation of macrocycles by ring-closure is called macrocyclization. The central challenge to macrocyclization is that ring-closing reactions do not favor the formation of large rings. Instead, medium sized rings or polymers tend to form. Early macrocyclizations were achieved ketonic decarboxylations for the preparation of terpenoid macrocycles. So, while Ružička was able to produce various macrocycles, the yields were low. This kinetic problem can be addressed by using high-dilution reactions, whereby intramolecular processes are favored relative to polymerizations. Reactions amenable to high dilution include Dieckmann condensation and related based-induced reactions of esters with remote halides. Some macrocyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Α-Amylase
α-Amylase is an enzyme (; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: :Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units It is the major form of amylase found in humans and other mammals. It is also present in seeds containing starch as a food reserve, and is secreted by many fungi. It is a member of glycoside hydrolase family 13. In human biology Although found in many tissues, amylase is most prominent in pancreatic juice and saliva, each of which has its own isoform of human α-amylase. They behave differently on isoelectric focusing, and can also be separated in testing by using specific monoclonal antibodies. In humans, all amylase isoforms link to chromosome 1p21 (see AMY1A). Salivary amylase ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
