Effect of Water on Hydrolytic Cleavage of Non-Terminal α-Glycosidic Bonds in Cyclodextrins To Generate Monosaccharides and Their Derivatives in a Dimethyl Sulfoxide

Effect of Water on Hydrolytic Cleavage of Non-Terminal α-Glycosidic Bonds in Cyclodextrins To Generate Monosaccharides and Their Derivatives in a Dimethyl Sulfoxide–Water Mixture

Published:2014-02-17 Issue:8 Volume:118 Page:1309-1319
ISSN:1089-5639
Container-title:The Journal of Physical Chemistry A
language:en
Short-container-title:J. Phys. Chem. A

Author:

Kimura Hiroshi¹,Hirayama Masaki¹,Yoshida Ken¹,Uosaki Yasuhiro¹,Nakahara Masaru²

Affiliation:

1. Department of Chemical Science and Technology, Faculty of Engineering, University of Tokushima, 2-1 Minamijosanjima-cho, Tokushima 770-8506, Japan

2. Institute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011, Japan

Publisher

American Chemical Society (ACS)

Subject

Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp412628y

Reference28 articles.

1. In Situ Kinetic Study on Hydrothermal Transformation of d-Glucose into 5-Hydroxymethylfurfural through d-Fructose with 13C NMR

2. Noncatalytic Hydrothermal Elimination of the Terminal d-Glucose Unit from Malto- and Cello-Oligosaccharides through Transformation to d-Fructose

3. Effect of Water Content on Conversion of d-Cellobiose into 5-Hydroxymethyl-2-furaldehyde in a Dimethyl Sulfoxide–Water Mixture

4. Monomeric and Cluster States of Water Molecules in Organic Solvent

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