Molecular specificity of cyclodextrin complexation

Methylated cyclodextrins promote the hydroformylation of higher olefins, too. Molecular dynamics simulations show that the reaction takes place right at the interface and that cyclodextrins act as both surfactants and receptors that favour the meeting of the catalyst and the olefin. The methylated cyclodextrin adopts specific amphiphilic orientations at the interface, with the wide rim pointing towards the water phase. This orientation makes easier the formation of inclusion complexes with the reactant (1-decene), the key reaction intermediate [Rh(H)CO(TPPTS)2-decene)] and the reaction product (undecanal). ... 

Cyclodextrins (CDs) are commonly used to improve the stability of flavor via the encapsulation of certain specific ingredients that naturally exist in food materials. The method is often called molecular encapsulation because the flavor ingredients are encapsulated in the molecular cavity of CDs. CDs form inclusion complexes with a variety of molecules including flavors, fats, and colors. Most natnral and artificial flavors are volatile oils or liquids, and the complexation with CDs provides a promising alternative to the conventional encapsulation technologies for flavor protection. 

The distribution of a-, P- and y-CDs is highly dependent on the origin of biocatalyst used (See section on Cyclodextrin Glucanotransferases). Product distributions maybe altered by the addition of specific precipitants, such as aromatics and long chain alcohols 9, 20), Depending on molecular size, these precipitants preferentially complex with specific CD species and are removed from solution. 

---