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You are here:Home » Molecular Biology » MB-Carbohydrates, Glycoproteins » -Cyclodextrin (Cycloheptaamylose)

-Cyclodextrin (Cycloheptaamylose)


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Cyclodextrins (sometimes called cycloamyloses) make up a family of cyclic oligosaccharides, composed of 5 or more -D-glucopyranoside units linked 1->4, as in amylose (a fragment of starch). The 5-membered macrocycle is not natural. Recently, the largest well-characterized cyclodextrin contains 32 1,4-anhydroglucopyranoside units, while as a poorly characterized mixture, even at least 150-membered cyclic oligosaccharides are also known. Typical cyclodextrins contain a number of glucose monomers ranging from six to eight units in a ring, creating a cone shape. thus denoting:
Catalog #C8475-10
-cyclodextrin six sugar ring molecule
-cyclodextrin: seven sugar ring molecule
-cyclodextrin: eight sugar ring molecule
Cyclodextrins are produced from starch by means of enzymatic conversion. Over the last few years they have found a wide range of applications in food, pharmaceutical and chemical industries as well as agriculture and environmental engineering. It is also the chief active compound found in Procter and Gamble's deodorizing product "Febreze".
Specific Rotation (C1, H2O)+159° to +164°
Loss on Drying 10%
SolubilityColorless, clear to slighty turbid, complete
Residue after Ignition (Sulfate) 0.3%
CAS Number7585-39-9
Molecular FormulaC42H70O35
Molecular Weight1135.01
Purity97% (HPLC)
FormWhite to off-white crystalline powder.
Important NoteThis product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

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