Thermodynamics of water/beta-cyclodextrin system: an interaction model

The thermodynamics of beta-cyclodextrin dehydration is investigated, by parallel DSC/TG experiments, on both fully and partially hydrated samples. The apparent dehydration enthalpies per mole of water are impossibly high and this fact suggests that another phenomenon, in addition to the rupture of the beta-cyclodextrin/H20 hydrogen bonds, contributes to the peak area.
All the experimental evidence agrees with an 'interaction model' which assumes that deydration is accompanied by a slow and reversible rearrangement of the beta-cyclodextrin structure.