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

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).