6-O-α-Maltosyl-β-Cyclodextrin for the Preparation of Chiral Sensors for Tryptophan Enantiomers
Zou J, et al. Materials Science and Engineering: C, 2020, 112, 110910.
6-O-α-maltosyl-β-cyclodextrin (G2-β-CD), nafion (NF) and black phosphorus nanosheets (BPNSs) were used to prepare a stable electrochemical material (NF/BPNSs) -G2-β-CD), which can be used to further construct a sensing platform for chiral recognition of tryptophan (Trp) enantiomers. In this sensor system, intermolecular hydrogen bonding interactions and the embedding effect triggered by hydrophobic cavities dominate the effective chiral recognition. Preparation of NF/BPNSs-G2-β-CD Chiral Sensor · Polish glassy carbon electrode (GCE) with alumina slurry and clean in DDW. · Dissolve G2-β-CD in DDW and dilute NF with ethanol. · Mix BPNPs and G2-β-CD to obtain BPNSs-G2-β-CD suspension. · Pipette suspension onto GCE and dry with infrared radiation heating. · Use NF as protective film to immobilize BPNSs-G2-β-CD on electrode surface. · Similar procedures were used to prepare G2-β-CD/GCE, BPNSs/GCE, and NF/GCE for comparison.
Preparation of 6-O-α-Maltosyl-β-Cyclodextrin/Polydatin Inclusion Complex
Liu B, et al. Journal of Food Science, 2015, 80(6), C1156-C1161.
6-O-α-maltosyl-β-cyclodextrin (Malt-β-CD) is a new derivative of β-cyclodextrin, which can form inclusion complexes with biologically active ingredients (such as polydatin) to improve its water solubility and stability. Studies have shown that polydatin and Malt-β-CD can form a complex with a stoichiometric ratio of 1:1. In addition, the supramolecular structure of polydatin/Malt-β-CD inclusion complex was deduced through molecular docking method. Preparation of the inclusion complex of polydatin and Malt-β-CD · The complex was prepared at 1:1 molecular ratio by the freezedrying method. · Briefly, a mixture of polydatin (0.5 mmol) and Malt-β-CD (0.5 mmol) was diluted in 25 mL of ultrapure water. · The mixture was stirred for 24 h in the dark at 30 °C, and filtered through a 0.45 μm filter. · The resulting filtrate was frozen at -40 °C for 24 h and then freeze-dried to obtain the complex of polydatin and Malt-β-CD.
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Zou J, et al. Materials Science and Engineering: C, 2020, 112, 110910.
Liu B, et al. Journal of Food Science, 2015, 80(6), C1156-C1161.
