Water Adsorption Properties of Free and Dehydrated β-Cyclodextrin Studied by near Infrared Spectroscopy and Gravimetry


Article Preview

β-cyclodextrin, like other carbohydrates has a tendency to adsorb water molecules and the properties are attributed to the hydroxyl groups in the molecules. β-cyclodextrin, the cyclic oligomer of glucose has a hydrophobic interior and hydrophilic exterior. The cyclic structure favours the formation of hydrogen bonds between the OH groups on the adjacent glucose units and affects the formation of hydrogen bonds with water molecules. The hydoxyl groups engaged in hydrogen bondings can be eliminated at high temperatures and the adsorption properties of the dehydrated β-cyclodextrin will depend on the new functional groups formed. The aim of the report is to discuss the issue of the water adsorption properties of free and dehydrated β-cyclodextrin. Dry β-cyclodextrin and dehydrated β-cyclodextrin at temperatures 250, 300 and 350 °C were allowed to adsorb water from a humidity controlled air environmennt and the evolving near infrared spectra were measured using a near infrared spectrometer equipped with a transflectance accessory. The near infrared spectra in the region 10,000-4000 cm-1 and their second and fourth derivative profiles were used in studying the variation in the adsorption characteristics of dehydrated β-cyclodextrin. The results of the analyses show that the adsorption of water by β-cyclodextrin decreses at 300 °C compared to 200 and 250 °C. Dehydration forms more of the ethereal type-O-bonds in the molecule and explains the decrease in the water molecular adsorption at higher dehydration temperatures.



Edited by:

Prof. K.M. Gupta, Prof. Donato Firrao, Prof. Hao Gong




A. A. Christy, "Water Adsorption Properties of Free and Dehydrated β-Cyclodextrin Studied by near Infrared Spectroscopy and Gravimetry", Key Engineering Materials, Vol. 689, pp. 143-147, 2016

Online since:

April 2016




[1] A. Tonkova. Bacterial cyclodextrin glucanotransferase, Enzyme Microbial Technol. 22, (1998), 678-686.

DOI: https://doi.org/10.1016/s0141-0229(97)00263-9

[2] T. K. Lindhorst. Essentials of Carbohydrate Chemistry and Biochemistry. Chapter 2. WILEY-VCH. Verlag GmbH& Co. KGaA. (2006).

[3] J. A. Johnson and R. Srisuthep, Physical and Chemical properties of oligosaccharides. Cereal Chem. 52, (1975), 52-78.

[4] B. J. Donnelly, J. C. Fruin, and B. L. Scallet, Reactions of Oligosaccharides. III. Hygroscopic Properties, Cereal Chem. 50, (1973), 512-519.

[5] L. Sair, W. R. Fetzer, Water Sorption by Starches. Ind. Eng. Chem. 36, (1944), 205-208.

DOI: https://doi.org/10.1021/ie50411a004

[6] V. Rebar, E. R. Hschbach, D. Apostoiopoulos, J. L. Kokini, Thermodynamics of Water and Ethanol Adsorption on Four Starches as Model Biomass Separation Systems. Biotechnol. Bioeng. 26, (1984), 513-517.

DOI: https://doi.org/10.1002/bit.260260517

[7] A. S. Kulik, J. R. Chits de Costa, J. Haverkamp, Water Organization and Molecular Mobility in Maize Starch Investigated by Two-dimensional Solid-State NMR. J. Agric. Food Chem. 42, (1994), 2803-2807.

DOI: https://doi.org/10.1021/jf00048a028

[8] K. E. Beery, M. R. Ladisch, Chemistry and Properties of Starch Based Desiccants. Enzyme Microb. Tech. 28, (2001), 573-581.

DOI: https://doi.org/10.1016/s0141-0229(00)00345-8

[9] A. A. Christy. Adsorption and Dehydration of Water Molecules from α, β and γ Cyclodextrins-A study by TGA analysis and gravimetry. Advanced Materials Research Vols 1120-1121, (2015), 886-890.

DOI: https://doi.org/10.4028/www.scientific.net/amr.1120-1121.886

[10] J. Szetjli. Downstream processing using cyclodextrins. TIBTRCH 7, (1989), 171-174.