Co-Authors:
Rutenberg, R., Post-Harvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan, Israel, Institute of Biochemistry, Food Sciences and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Leitus, G., Department of Chemical Research Support, Faculty of Chemistry, Weizmann Institute of Science, Rehovot, Israel
Fallik, E., Post-Harvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan, Israel
Poverenov, E., Post-Harvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan, Israel
Abstract:
A non-classic complexation mode was discovered upon spectroscopic, thermodynamic, crystallographic and computational studies of a β-cyclodextrin/propionic acid complex. A "fully immersed" complexation phenomenon, where both the guest's hydrophobic and polar moieties are located inside the host and are stabilized by it, was found and calculated as the most favorable configuration. © The Royal Society of Chemistry 2016.
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