Crystalline Dextrin

Antoine Villiers in late 19th century discovered the CDs and reported about these crystalline substances in his research article (Figure 2A). In the primary state of development, CDs obtained from digestion of starch by Bacillus amylobacter. The material is resembled with cellulose and did not show reducing properties, so he named this product as “cellulosine” [1]. After 12 later Franz Schardinger a bacteriologist, who described the fundamental properties of this dextrin and also report about the basic chemistry and complex formation properties of these molecules (Figure 2B). Later, he became a “Founding Father” of cyclodextrin chemistry [2-4]. During the study, he found that the crystalline dextrins formed two different types polymer after addition of iodine solution. After the reaction, he distinguished the polymers and named as crystalline dextrin A, which gives a thin layer of the blue when damp and gray-green when dry. The dextrin-iodine complex which

He described a cryoscopic method for synthesis and determination of molecular weight. He described the nature of glycosidic bond using changes in optical rotation and reducing power during methylation reaction of dextrins and ring conformation. He concluded that glucose was the only product of acid hydrolysis. However, he tried to prove the cyclic structure of dextrins [32, 33]. He also delivered the results of enzymatic hydrolysis, hydrolysis, and acetolysis with acetyl bromide pattern of dextrins. During this time, other researchers confirm the cyclic structure of dextrins by X-ray crystallography [34, 35]. In 1948, his group discovered γ-dextrin and elucidated its structure [36]. He suggested for the first time, the hydrophobicity of inner cavity in dextrins