Dear Bernhard,
the explanation can be found in here with additional references in.
J Am Chem Soc.
<https://www.ncbi.nlm.nih.gov/pubmed/26561965?dopt=Abstract#>2015 Dec
9;137(48):15152-60. doi: 10.1021/jacs.5b08424. Epub 2015 Nov 30.
Carbohydrate-Aromatic Interactions in Proteins.
Hope that will clarify the meaning.
Cheers
Christian
Am 23.08.2017 um 18:18 schrieb Bernhard Rupp:
Hi Fellows,
there are some smart chemists amongst you, so I wonder – what
precisely am I to understand is
the nature of pi-stacking between an aromatic residue or (whatever
pi-orbital moiety) and a sugar moiety, disaccharide etc.?
Thanks for your help,
BR
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Bernhard Rupp
http://www.hofkristallamt.org/
b...@hofkristallamt.org <mailto:b...@hofkristallamt.org>
+1 925 209 7429
+43 767 571 0536
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All models are wrong
but some are useful.
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