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Cyclodextrins

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Essentials of Carbohydrate Chemistry

Part of the book series: Springer Advanced Texts in Chemistry ((SATC))

Abstract

Nonreducing dextrins that form crystals from alcohol solutions have been known for over 100 years. They were first reported by Villers [1] in 1891. In 1903, during studies on food spoilage, Schardinger isolated heat-resistant bacteria and found that some of them fermented starch and formed two kinds of nonreducing, crystalline dextrins [2]. The organism was named Bacillus macerans because of its ability to macerate starchy vegetables [3]. Schardinger found that his dextrins gave very characteristic triiodide crystalline products that appeared as blue-purple hexagons and brown, fan-shaped needles. He called his two dextrins a-and 13-dextrins, respectively [4]. Later, these dextrins were called Schardinger dextrins in his honor.

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  1. Laboratory of Carbohydrate Chemistry and Enzymology Department of Biochemistry and Biophysics, Iowas State University, Ames, IA, 50011, USA

    John F. Robyt

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© 1998 Springer Science+Business Media New York

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Robyt, J.F. (1998). Cyclodextrins. In: Essentials of Carbohydrate Chemistry. Springer Advanced Texts in Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4612-1622-3_8

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  • DOI: https://doi.org/10.1007/978-1-4612-1622-3_8

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