Cyclodextrins are cyclic oligosaccharides obtained by enzymatic degradation of starch. These substances find numerous applications in chemistry, biology, biochemistry, health sciences, cosmetology, and agriculture. Cyclodextrins, first called cellulosines or dextrins, were discovered in 1891 by the French Professor Antoine Villiers, then studied in detail by the Austrian Professor Franz Schardinger between 1903 and 1911. In the history of cyclodextrins comes the name of the German Professor Pringsheim, who from 1912 onwards was interested in their chemistry and biochemistry for more than 20 years. Professor Pringsheim is the first and most prolific researcher in the field of dextrins, publishing 37 articles and 4 reviews between 1912 and 1933. He highlighted the relationship between dextrins and amylose and amylopectin “molecules” and, mostly, he discovered that dextrins and their acetate derivatives tended to form complexes with various organic compounds. The purpose of this historical review, on the eightieth anniversary of his death, is to commemorate his contribution to dextrin chemistry.

中文翻译：

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糊精研究二十年：向汉斯·普林斯海姆教授 (1876–1940) 致敬

环糊精是通过酶促降解淀粉获得的环状低聚糖。这些物质在化学、生物学、生物化学、健康科学、美容学和农业中有许多应用。环糊精，最初称为纤维素或糊精，由法国教授 Antoine Villiers 于 1891 年发现，1903 年至 1911 年间由奥地利教授 Franz Schardinger 进行详细研究。 在环糊精的历史上，来自德国的 Pringsheim 教授的名字来自1912年起对他们的化学和生物化学感兴趣20多年。Pringsheim 教授是糊精领域的第一位也是最多产的研究员，在 1912 年至 1933 年间发表了 37 篇文章和 4 篇评论。他强调了糊精与直链淀粉和支链淀粉“分子”之间的关系，并且主要是，他发现糊精及其醋酸酯衍生物倾向于与各种有机化合物形成复合物。在他逝世八十周年之际，这篇历史回顾的目的是纪念他对糊精化学的贡献。