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| Names | |
|---|---|
| IUPAC name cyclomaltohexaose | |
| Systematic IUPAC name cyclohexakis-(1→4)-α-D-glucopyranosyl | |
| Other names Cyclohexaamylose Cyclohexadextrin Cyclomaltohexose α-Cycloamylose α-Dextrin | |
| Identifiers | |
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3D model (JSmol) | |
| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| DrugBank | |
| ECHA InfoCard | 100.029.995 |
| EC Number |
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| KEGG | |
| UNII |
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| Properties | |
| C36H60O30 | |
| Molar mass | 972.846 g·mol−1 |
| Appearance | white solid |
| Melting point | 507 °C (945 °F; 780 K) at fast heating rates, decomposition below 300 °C for conventional heating[1] |
| 14.5 g/100 mL | |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
α-Cyclodextrin (alpha-cyclodextrin), sometimes abbreviated asα-CD, is a hexasaccharide derived fromglucose. 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, forminginclusion compounds.[2] This inclusion (and release) behavior leads to applications in medicine.[3]
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.
α-Cyclodextrin is marketed for a range of medical, healthcare, and food and beverage applications. For drug delivery, this cyclodextrin confers aqueous solubility to hydrophobic drugs and stability to labile drugs.[4]
Cyclodextrins are natural starch-conversion products. For industrial use, they are manufactured by enzymatic degradation from vegetable raw materials, such as corn or potatoes. First, the starch is liquified either by heat treatment or using α-amylase. Thencyclodextrin glycosyltransferase (CGTase) is added for enzymatic conversion. CGTases produce diverse cyclodextrins. The selectivity of the synthesis can be improved by the addition of specific guests.[3]
