Structures of the Common Cyclodextrins and Their Larger Analogues - Beyond the Doughnut

If the amylose fraction of starch is degraded by glucosyltransferases, one or several turns of the amylose helix are hydrolyzed off and their ends are joined together, thereby producing cyclic oligosaccharides called cyclodextrins (CDs) or cycloamyloses (CAs).