Difference in the complexation of cholesterol with β-cyclodextrin derivatives: A combined theoretical and experimental study.
Cholesterol/β-cyclodextrin derivative complex
Complexation energy
Geometric structure
Non-covalent interactions
Stability
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Mar 2024
01 Mar 2024
Historique:
received:
12
07
2023
revised:
06
09
2023
accepted:
10
09
2023
medline:
26
10
2023
pubmed:
2
10
2023
entrez:
1
10
2023
Statut:
ppublish
Résumé
This study aimed to compare differences in interactions between cholesterol and β- cyclodextrin and its derivatives for selecting a suitable β-cyclodextrin derivative to efficiently remove cholesterol from high-melting-point foods. First, the formation of cholesterol/β-cyclodextrin derivative complexes was investigated using Fourier transform infrared spectroscopy and thermogravimetric analysis. Secondly, the conformations of β-cyclodextrin derivatives were determined from experimental and calculated
Identifiants
pubmed: 37778261
pii: S0308-8146(23)02077-0
doi: 10.1016/j.foodchem.2023.137459
pii:
doi:
Substances chimiques
2-Hydroxypropyl-beta-cyclodextrin
1I96OHX6EK
beta-Cyclodextrins
0
Cholesterol
97C5T2UQ7J
Cyclodextrins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137459Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.