Calorimetric Behaviour of Anhydrous β-Cyclodextrin at Very Low Temperature

Abstract

Heat capacities of anhydrous β-cyclodextrin were measured between 10 K to 300 K using an adiabatic low-temperature calorimeter. Two distinct types of thermal behaviour were observed in the temperature range 50–130 K, depending on the way the sample was cooled. In the absence of hydration water molecules, we assumed that the two types of thermal behaviour could be attributed to freezing in more or less ordered states of the hydroxyl groups engaged in the intramolecular interglucose flip-flop-type interactions.