IR‐Spectral Signatures of Aromatic–Sugar Complexes: Probing Carbohydrate–Protein Interactions

Abstract

Key interactions: Sugar–arene complexes have been created in molecular-beam experiments and observed by IR ion-dip spectroscopy in the gas phase. These complexes are powerful models of the selective recognition seen in protein–sugar complexes, for example between the galactose-specific lectin from Artocarpus hirsute and MeGal (see picture). Supporting information for this article is available on the WWW under http://www.wiley-vch.de/contents/jc_2002/2007/z605116_s.pdf or from the author. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.