Thermodynamics of water-β cyclodextrin interactions

Data concerning the energetics of the interaction between water and betacyclodextrin, by means of microcalorimetry (DSC, TGA) are reported, in order to clarify the influence of water content on the thermodynamic properties of betacyclodextrin. The experimental evidences show that the interaction energy depends, as expected, on sample water content. However, with decreasing water content, the specific interaction energy (enthalpy change/water moles) increases up to values that cannot be justified by the breaking of hydrogen bonds involving water.