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J Szejtli

Publications and source records attributed to J Szejtli.

7 recordsLinked to original sources
PubMed1990

13C-N.M.R. spectra of cyclomalto-oligosaccharides (cyclodextrins), their derivatives, and complexes with azo dyes.

The nature of the inclusion complexes of several cyclomalto-oligosaccharides (cyclodextrins, CDs) with azo dyes has been studied on the basis of 13C-n.m.r. chemical shifts, relaxation times, correlation times, and broadening and doubling of the n.m.r. signals. All CDs show the azo dye-induced shifts at the narrow-rim side of the CD, indicating that the azo dyes protrude from the cavity. CD-induced shifts of azo dyes depend on the hydrophobic nature of the cavity, van der Waals forces, as well as ring-current and deformation effects, and suggest inclusion essentially from the hydrophobic site. The broadening and the doubling of the 13C-n.m.r. signals, the altered relaxation and correlation times, as well as the temperature dependence for these phenomena, also provide particular information about the characteristic host-guest interactions.

Azo Compounds↗
PubMed1977

The effect of glypondin on glycogen and protein accumulation in rat organs.

Rats were treated for 21 days with 20, 30 and 40 mg/kg Glypondin dissolved in the drinking water. The weight-increasing effect of Glypondin was studied in rat organs. In the liver a significant rise in the concentration of TCA-soluble glycogen was demonstrated. In the myocardium and m. gastrocnemius the concentration of both the labile and glycogen was unchanged. In the m. gastrocnemius of rats treated with Glypondin a significant rise in the concentration of noncollagenous protein was demonstrated.

Animals↗
PubMed1977

[Organoleptic study of a new dihydrochalcone artificial sweetener].

The compound CH-401-Na (1-[2-hydroxy-4-(3-sulphopropyloxy)phenyl]-3-[3-hydroxy-4-methoxyphenyl]-propanone-1-Na) was studied. Its sweeting power in aqueous solution is 1000 (as compared to that of a 1% sucrose solution); the values for salts formed with 10 other cations range from 750 to 1150. In contrast to the sweet taste of sucrose, that of CH-401-Na is perceived not at the tip of the tongue but at the root of the tongue and at both sides of the oral cavity. It persists for a longer period than that of sucrose. This effect depends to some extent on the cation. The addition of inorganic salts accelerates the extinction of sweet taste. In lemonades, almost 90% of sucrose may be replaced by CH-401-salts. The taste of CH-401-Na is unpleasant in foods having a bitter taste (coffee, cola) and in low-moisture products.

Beverages↗