Carbohydrate-aromatic interactions: a computational and IR spectroscopic investigation of the complex, methyl alpha-L-fucopyranoside·toluene, isolated in the gas phase
a b s t r a c t A carbohydrate-aromatic complex, methyl a-L-fucopyranoside Á toluene, which provides a model for probing the physical basis of carbohydrate-protein 'stacking' interactions, has been created in a molecular beam and probed through IR ion dip spectroscopy in the CH and OH regions. The results are interpreted in the light of DFT calculations using the MO5-2X functional. They indicate the creation of stacked structures with the aromatic molecule bonded either to the upper or to the lower face of the pyranoside ring, through CH 3,4 -p (upper) or CH 1 -p (lower) interactions leading to binding energies 618 kJ mol À1
