Research Progress on Increasing the Water Solubility of Guest Molecules Based on <i>β</i>-Cyclodextrin and Its Derivatives

XU Dan; LIU Jianying; LIU Yumei

doi:10.13386/j.issn1002-0306.2020080221

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 404-411. > DOI: 10.13386/j.issn1002-0306.2020080221

XU Dan, LIU Jianying, LIU Yumei. Research Progress on Increasing the Water Solubility of Guest Molecules Based on β-Cyclodextrin and Its Derivatives[J]. Science and Technology of Food Industry, 2021, 42(16): 404−411. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080221.

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Research Progress on Increasing the Water Solubility of Guest Molecules Based on β-Cyclodextrin and Its Derivatives

1.
Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, School of Chemistry Engineering and Technology, Xinjiang University, Urumqi 830046, China
2.
Lanzhou New Area Ecological Environment Bureau, Lanzhou 730000, China

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Received Date: August 19, 2020
Available Online: June 17, 2021

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Abstract

Abstract

The inclusion stability of β-cyclodextrin and its derivatives to guest molecules with different structures would vary greatly due to many factors, such as inclusion medium, inclusion temperature, size of guest molecules and formation of hydrogen bonds. The formation of β-cyclodextrin inclusion complexes not only has a significant impact on the solubility, bioavailability, safety and stability of hydrophobic guest molecules, but also plays an important role in reducing the irritation of hydrophobic guest molecules, removing and masking their bad odor and controlling their release rate. This paper summarizes the characteristics of β-cyclodextrin derivatives, introduces and discusses the different inclusion ways of flavonoids, polyphenol, coumarin and terpenoids compounds with β-cyclodextrin and its derivatives, as well as the application and research examples of β-cyclodextrin and its derivatives in various fields, it would provide theoretical reference for the solubilization of different hydrophobic functional components in food related fields of β-cyclodextrin and its derivatives.
- β-cyclodextrin,
- inclusion complex,
- water-solubility,
- structure,
- hydrogen bonds

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References

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