Host–guest inclusion complexes of α and β-cyclodextrins with α-amino acids

Abstract

Studies of molecular inclusions of a congener series of guest amino acid molecules into the host cavity of α and β-cyclodextrins in aqueous solution have been focused on modern research gaining far reaching effect. With both the α and β-cyclodextrins, it is found that 1 : 1 hosts–guest inclusion complexes are formed with all the guest molecules at both low and high pH. The variation of the thermodynamic parameters with guest size and state are used to draw inferences about contributions to the overall binding from the driving forces, viz., hydrophobic effect, van der Waals forces, H-bonds, electrostatic forces, structural effect and configurational theory. The formation and comparative study of inclusion complexes have been analyzed by available data supplemented with surface tension, pH, density, viscosity, and refractive index.