Thermal dissociation of protonated cyclodextrin-amino acid complexes in the gas phase

Ben Garcia, Javier Ramirez, Sandy Wong, Carlito B Lebrilla

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Dissociation temperatures of protonated gas-phase amino acid-cyclodextrin complexes were determined by producing the complexes with electrospray ionization and passing them through a resistively heated capillary. The dissociation temperatures of the complexes increased with the number of hydrogen bonding interactions and the ability of the cyclodextrin host to sterically lock the amino acid guest in place. There was little correlation between the gas-phase basicity of the amino acid and the dissociation temperature. Molecular modeling was used to better understand the nature of the interactions.

Original languageEnglish (US)
Pages (from-to)215-222
Number of pages8
JournalInternational Journal of Mass Spectrometry
Volume210-211
DOIs
StatePublished - Sep 14 2001

Fingerprint

thermal dissociation
Cyclodextrins
amino acids
Amino acids
Gases
dissociation
vapor phases
Amino Acids
Electrospray ionization
Molecular modeling
Alkalinity
Temperature
temperature
Hydrogen bonds
interactions
ionization
hydrogen
Hot Temperature

Keywords

  • Amino acid
  • Cyclodextrin
  • Inclusion complex

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Spectroscopy

Cite this

Thermal dissociation of protonated cyclodextrin-amino acid complexes in the gas phase. / Garcia, Ben; Ramirez, Javier; Wong, Sandy; Lebrilla, Carlito B.

In: International Journal of Mass Spectrometry, Vol. 210-211, 14.09.2001, p. 215-222.

Research output: Contribution to journalArticle

Garcia, Ben ; Ramirez, Javier ; Wong, Sandy ; Lebrilla, Carlito B. / Thermal dissociation of protonated cyclodextrin-amino acid complexes in the gas phase. In: International Journal of Mass Spectrometry. 2001 ; Vol. 210-211. pp. 215-222.
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