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Electronic Supplementary Material (ESI) for RSC Advances. This journal is The Royal Society of Chemistry 214 Supporting Information Theory: The physical properties of inary mixtures in different mass fractions (w n =.1,.3,.5, where n=1, 2 for α- and β-cd respectively) of aqueous α- and β-cd solutions at 298.15K has een reported in Tale S1. The experimental measured values of density, viscosity, refractive index of chosen three α-amino acids (i.e., L-Lys, L-Phe, L-Glu) in different mass fractions of aqueous α- and β-cd mixture, as a function of concentration (molarity) has een listed in Tale S2. Surface tension The concentrations at which the inclusion occurred (the reak point of the surface tension) have een calculated y solving the equation of two straight lines, and represented in Tale 1. For instance, in case of lysine in w 1 =.1 mass fraction of α-cyclodextrin γ = -37.8 c + 74.6 γ = -134. c + 67.72 γ = 62.84 and c =.364. Apparent molar volume The apparent molar volumes V were determined from the solutions densities using the equation and given in Tale S3. V M / 1 / m (1) where M is the molar mass of the amino acids, m is the molality of the solution, and are the density of the solution and aq. α- and β-cd mixture respectively. The limiting apparent molar volumes V were otained y a least-square treatment to the plots of versus m using the Masson equation 1 V and shown in Tale S4. * V V SV m The standard deviations (σ) were determined using the following equation: 2 (Yexp Y os) / (N 1) where N is the numer of data points. (2) (3)

Contriutions of the zwitterionic end group, CH 2 groups and other alkyl chains of the amino acids to The V V value of zwitterionic end group and methylene group, and other alkyl chain of the amino acids were estimated from V V 3 n c V 2 (NH, COO ) (CH ) V ( R ) (NH V V 3, COO ) V (CH) V ( R ) V V 3 V V 2 (NH, COO ) (CH) (CH ) (4) (5) (6) Hydration Numer estimated from apparent molar volume The numer of water molecules (n H ) hydrated to amino acids can e estimated from the value of measured standard partial molar volume. The values of can e expressed as 2 (amino acid) (int) (elect) (7) V V V V of studied amino acids here (int) is intrinsic partial molar volumes of amino acids and (elect) is electrostriction V partial molar volume as a result of hydration of amino acids. The V (int) consists of two terms: van der Waals volume and volume due to packing effects. The values of V (int) for the amino acids were calculated from their crystal molar volume y 2 using the following relationship, V (int) V V = (.7.634) (cryst) (8) where,.7 is the packing density in an organic crystal and.634 is the packing density of randomly packed spheres. The molar volume of crystals V (cryst) was calculated using the crystal densities of the amino acids represented y Berlin and Pallansch. 3 The hydration numers is estimated using the relation H V (elect) ( e ) n / V V where is the molar volume of the electrostricted water and is the molar volume of ulk V e water. This model implies that for every water molecules taken from the ulk phase to the surroundings of amino acid, the volume is decreased y ( V V ). The value of ( V V ) is calculated 2 to e -3. or -3.3, at 298.15K respectively. The otained n H values are listed in Tale S6. e V (9) e

Viscosity The experimental viscosity data for the studied systems are listed in Tale S2. The relative viscosity (η r ) has een analyzed using the Jones-Dole equation 4 (/ o - 1)/ m = (η r - 1)/ m = A + B m (1) where η r =/ o, and are the relative viscosities, the viscosities of the ternary solutions (amino acid + aq. β-cd) and inary aqueous mixture (aq. β-cd) and m is the molality of the amino acids in ternary solutions. A and B are empirical constants known as viscosity A- and B- coefficients, which are specific to solute-solute and solute-solvent interactions, respectively, are estimated y least-square method y plotting ( 1) / m against m, and reported in Tale S4. The B-coefficients of zwitterionic group B(NH 3+, COO - ), the methylene group B(CH 2 ), and other alkyl group have een resolved as follows B = B(NH 3+,COO - ) + n c B(CH 2 ) (11) B(R) = B- (NH 3+,COO - ) -B(CH) (12) B(R) = B(NH 3+,COO - ) +-B(CH) - B(CH 2 ) (13) r Refractive index The molar refraction, R can e evaluated from the Lorentz-Lorenz relation 5 M 2 2 M D D R = (n -1)/(n + 2) (M/ ) where R, n, M and are the molar refraction, the refractive index, the molar mass and the M D density of solution respectively. The Limiting molar refraction ( R ) estimated from the following, 6 M (14) R R R m M M S (15) References: 1. D. O. Masson, Phil Mag., 1929, 8, 218 226. 2. F. J. Millero, A. L. Surdo and C. Shin, J. Phys. Chem., 1978, 82, 784-792. 3. E. Berlin and M. J. Pallansch, J. Phys. Chem., 1968, 72, 1887-1889. 4. G. Jones and D. Dole, J. Am. Chem. Soc., 1929, 51, 295-2964. 5. V. Minkin, O. Osipov and Y. Zhdanov, Dipole Moments in Organic Chemistry. New York, Plenum Press, 197. 6. M. N. Roy, P. Chakraorti and D. Ekka, Mol. Phys., 214, In Press, http://dx.doi.org/1.18/268976. 213.882.

Tales: Tale S1: Experimental values of density(ρ), viscosity (η), refractive index (n D ), surface tension (γ), ph in deferent mass fraction of aqueous α- and β-cyclodextrin mixtures at 298.15 K a ρ 1-3 η Aq. solvent mixture /kg m -3 /mp s aq. α-cd n D γ ph /mn m -1 w 1 =.1.99732 1.3 1.3328 71.62 6.44 w 1 =.3.99792 1.31 1.3331 71.49 6.39 w 1 =.5.99859 1.321 1.3334 71.45 6.32 aq. β-cd w 2 =.1.99747 1.34 1.3329 71.71 6.65 w 2 =.3.99815 1.313 1.3332 71.61 6.1 w 2 =.5.9989 1.323 1.3336 71.57 5.57 a Standard uncertainties u are: u(ρ) =5 1-5 g cm -3, u(η) =.3 mp s, u(n D ) =.2, u(γ) =.3 mn m -1, u(ph) =.1, and u(t) =.1K Tale S2: Experimental values of density (ρ), viscosity (η), refractive index (n D ), and ph of selected amino acids in deferent mass fraction of aqueous α- and β-cyclodextrin mixtures at 298.15 K a molality /mol kg -1 ρ 1-3 /kg m -3 η /mp s Glysine n D molality ph ρ 1-3 η /mol kg -1 /kg m -3 /mp s L-Lysine.1.99766 1.39 - -.1.99773 1.338 1.333 9.76.251.99819 1.316 - -.251.99841 1.363 1.3334 9.81.42.99873 1.322 - -.43.99913 1.384 1.3337 9.89.553.99928 1.327 - -.555.99989 1.43 1.3341 9.94.74.99984 1.332 - -.77 1.68 1.421 1.3345 9.97.855 1.4 1.336 - -.859 1.148 1.437 1.335 9.99.1.99826 1.322 - -.1.99828 1.349 1.3333 9.79.251.99879 1.331 - -.251.99889 1.377 1.3337 9.84 n D ph

.41.99934 1.338 - -.43.99956 1.4 1.334 9.92.552.9999 1.345 - -.554 1.27 1.422 1.3344 9.98.73 1.47 1.35 - -.77 1.11 1.442 1.3347 1.1.855 1.15 1.355 - -.859 1.18 1.46 1.3351 1.5.1.99893 1.337 - -.1.9989 1.362 1.3336 9.82.251.99947 1.348 - -.251.99945 1.393 1.3339 9.89.41 1.3 1.357 - -.42 1.7 1.419 1.3342 9.96.552 1.6 1.364 - -.554 1.74 1.443 1.3345 1.1.73 1.119 1.372 - -.76 1.147 1.466 1.3348 1.7.854 1.179 1.378 - -.859 1.222 1.487 1.3352 1.12 L-Phenylalanine L-Glutamic acid.1.99777 1.347 1.333 6.26.1.99795 1.328 1.333 3.35.251.99847 1.381 1.3335 6.12.251.99898 1.346 1.3334 3.28.43.99919 1.49 1.3339 6.1.42 1.7 1.361 1.3337 3.24.555.99992 1.435 1.3343 5.91.554 1.121 1.375 1.3341 3.23.78 1.66 1.459 1.3347 5.82.76 1.239 1.388 1.3345 3.22.861 1.142 1.482 1.3351 5.74.858 1.362 1.4 1.3349 3.21.1.99831 1.358 1.3333 6.21.1.9985 1.339 1.3334 3.34.251.99894 1.395 1.3337 6.8.251.99946 1.359 1.3337 3.28.43.99961 1.426 1.3341 5.95.42 1.51 1.376 1.334 3.25.555 1.31 1.454 1.3344 5.84.554 1.162 1.392 1.3343 3.23.77 1.13 1.481 1.3348 5.76.75 1.277 1.46 1.3346 3.22.861 1.178 1.56 1.3352 5.7.857 1.398 1.419 1.3349 3.21.1.99891 1.372 1.3337 6.1.1.99912 1.351 1.3336 3.32.251.99947 1.412 1.3341 5.95.251 1.2 1.373 1.3339 3.27.43 1.8 1.447 1.3345 5.83.42 1.12 1.392 1.3342 3.25.555 1.74 1.479 1.3348 5.73.553 1.27 1.49 1.3345 3.23.77 1.146 1.59 1.3351 5.68.75 1.319 1.425 1.3348 3.22.86 1.219 1.538 1.3354 5.64.857 1.438 1.441 1.3351 3.21 Glysine L-Lysine

.1.99781 1.315 - -.1.99786 1.322 1.3331 9.81.251.99834 1.323 - -.251.99851 1.338 1.3334 9.88.42.99889 1.33 - -.43.9992 1.352 1.3338 9.93.553.99944 1.336 - -.555.99992 1.364 1.3342 9.97.74 1.1 1.341 - -.77 1.67 1.375 1.3346 9.99.855 1.58 1.346 - -.859 1.143 1.386 1.335 1.1.1.99849 1.328 - -.1.99848 1.319 1.3334 9.84.251.9992 1.338 - -.251.9996 1.334 1.3337 9.91.41.99957 1.347 - -.42.9997 1.351 1.3341 9.95.552 1.14 1.354 - -.554 1.39 1.368 1.3345 9.99.73 1.72 1.36 - -.76 1.111 1.385 1.3349 1.2.854 1.131 1.367 - -.859 1.186 1.43 1.3353 1.4.1.99924 1.34 - -.1.99918 1.327 1.3339 9.87.251.99978 1.352 - -.251.99969 1.348 1.3342 9.94.41 1.34 1.361 - -.42 1.28 1.372 1.3345 9.99.552 1.92 1.369 - -.554 1.93 1.396 1.3349 1.2.73 1.152 1.376 - -.76 1.163 1.424 1.3352 1.5.854 1.213 1.384 - -.859 1.238 1.453 1.3356 1.8 L-Phenylalanine L-Glutamic acid.1.99788 1.318 1.3326 6.36.1.9988 1.323 1.3332 3.4.251.99854 1.333 1.333 6.18.251.9998 1.339 1.3336 3.32.43.99924 1.345 1.3333 6.2.42 1.16 1.352 1.3339 3.26.555.99996 1.357 1.3335 5.88.554 1.129 1.364 1.3343 3.23.78 1.7 1.368 1.3338 5.76.76 1.248 1.375 1.3346 3.21.861 1.146 1.379 1.3341 5.67.858 1.371 1.386 1.3349 3.2.1.99849 1.321 1.3334 6.1.1.9987 1.325 1.3335 3.32.251.9997 1.339 1.3338 5.9.251.99963 1.343 1.3338 3.25.43.99969 1.358 1.3342 5.82.42 1.64 1.36 1.3341 3.21.555 1.36 1.378 1.3347 5.73.554 1.173 1.376 1.3344 3.2

.77 1.16 1.398 1.3352 5.65.75 1.286 1.393 1.3347 3.18.861 1.178 1.42 1.3357 5.61.857 1.47 1.41 1.335 3.17.1.99916 1.328 1.3338 5.49.1.99939 1.329 1.3338 3.3.251.99965 1.355 1.3342 5.4.251 1.24 1.349 1.3341 3.24.43 1.2 1.384 1.3346 5.31.42 1.119 1.37 1.3344 3.21.555 1.83 1.413 1.335 5.23.553 1.223 1.392 1.3347 3.19.77 1.149 1.443 1.3354 5.15.75 1.337 1.415 1.335 3.18.86 1.222 1.474 1.3359 5.1.857 1.454 1.439 1.3352 3.16 a Standard uncertainties u are: u(ρ) =5 1-5 kg m -3, u(η) =.3 mp s, u(n D ) =.2, u(ph) =.1, and u(t) =.1K w 1 and w 2 are mass fractions of α- and β-cyclodextrin in aqueous mixture respectively Tale S3: Apparent molar volume (ϕ V ), (η r -1)/ m, and molar refraction (R M ) of selected amino acids in different mass fraction of aqueous α- and β-cyclodextrin mixtures at 298.15 K a Aq. solvent mixture ϕ V 1-6 (η r -1)/ m /m 3 mol -1 /kg 1/2 mol -1/2 Glysine R M Aq. solvent /m 3 mol -1 mixture ϕ V 1-6 (η r -1)/ m / m 3 mol -1 /kg 1/2 mol -1/2 L-Lysine R M /m 3 mol -1.1 41.18.69 -.1 15.47.223 3.1369.251 4.38.78 -.251 12.87.243 3.158.42 39.93.84 -.43 11.21.261 3.1763.553 39.54.88 -.555 99.73.274 3.199.74 39.17.93 -.77 98.45.289 3.247.855 38.94.95 -.859 97.51.299 3.2163.1 41.16.92 -.1 11.42.236 3.1522.251 4.35.11 -.251 17.61.26 3.1639.41 39.65.17 -.43 15.41.282 3.171.552 39.15.114 -.554 13.68.298 3.1766.73 38.72.115 -.77 12.26.316 3.1827.855 38.33.117 -.859 1.75.331 3.1871.1 41.13.121 -.1 115.35.242 3.1364

.251 39.93.129 -.251 111.95.277 3.1546.41 39.13.136 -.42 19.34.298 3.1662.552 38.58.139 -.554 17.25.319 3.1757.73 37.98.146 -.76 15.2.339 3.1849.854 37.48.148 -.859 13.63.359 3.1947 L-Phenylalanine L-Glutamic acid.1 12.51.299 34.527.1 84.36.169 3.3277.251 119.51.335 34.763.251 8.95.189 3.334.43 118.76.356 34.922.42 78.59.199 3.339.555 118.23.385 34.16.554 76.61.29 3.3435.78 117.79.399 34.128.76 74.9.22 3.3476.861 117.27.419 34.1322.858 73.21.229 3.358.1 126.45.32 34.659.1 89.32.175 3.341.251 124.65.366 34.846.251 85.71.22 3.3354.43 123.2.392 34.988.42 82.55.217 3.3319.555 121.99.421 34.198.554 8.2.227 3.3287.77 121.1.442 34.129.75 78.1.239 3.3261.861 12.3.463 34.133.857 75.99.245 3.3232.1 133.38.34 34.791.1 94.26.189 3.335.251 13.17.392 34.943.251 9.6.215 3.3424.43 128.12.426 34.164.42 86.5.23 3.3468.555 126.28.456 34.1158.553 83.98.245 3.3512.77 124.37.481 34.1237.75 81.53.259 3.3547.86 123.1.59 34.13.857 79.12.269 3.3588 Glysine L-Lysine.1 41.17.84 -.1 17.46.26 3.127.251 4.37.92 -.251 14.86.285 3.151.42 39.67.99 -.43 13.2.36 3.1694.553 39.35.14 -.555 11.9.322 3.1852.74 38.88.17 -.77 1.73.338 3.22.855 38.58.11 -.859 99.85.348 3.2148.1 41.15.114 -.1 113.4.274 3.1275

.251 4.34.12 -.251 19.99.38 3.1536.41 39.64.129 -.42 17.64.33 3.1713.552 38.96.133 -.554 15.66.353 3.1866.73 38.43.135 -.76 14.9.37 3.215.854 37.96.141 -.859 12.73.382 3.2137.1 41.12.128 -.1 118.32.294 3.1594.251 39.91.138 -.251 114.72.334 3.1765.41 39.11.143 -.42 111.81.362 3.1884.552 38.38.148 -.554 19.4.385 3.1997.73 37.68.151 -.76 17.31.47 3.291.854 37.11.158 -.859 15.36.423 3.2171 L-Phenylalanine L-Glutamic acid.1 124.51.329 34.132.1 86.35.184 3.3372.251 122.7.372 34.265.251 82.94.23 3.3432.43 121.25.41 34.373.42 8.8.218 3.3473.555 12.22.426 34.448.554 77.87.231 3.358.78 119.35.447 34.519.76 75.75.243 3.3537.861 118.55.465 34.588.858 73.91.251 3.3566.1 131.43.342 34.499.1 92.3.198 3.3413.251 128.63.394 34.82.251 88.9.221 3.346.43 126.92.429 34.119.42 85.4.239 3.341.555 125.24.456 34.1215.554 82.19.256 3.3397.77 123.85.481 34.1377.75 79.99.267 3.3394.861 122.71.51 34.1535.857 77.63.276 3.339.1 139.34.37 34.696.1 98.24.211 3.3476.251 135.34.424 34.93.251 93.63.239 3.3495.43 132.84.467 34.116.42 89.98.26 3.359.555 13.24.51 34.1247.553 86.68.276 3.3522.77 128.33.529 34.1381.75 83.36.29 3.3533.86 126.27.554 34.1498.857 8.87.34 3.3541 a Standard uncertainties u are: u(t) =.1K w 1 and w 2 are mass fractions of α- and β-cyclodextrin in aqueous mixture respectively

sol. mix Tale S4: Limiting apparent molar volume (ϕ V ), experimental slope (S V* ), viscosity A- and B-coefficient, and limiting molar refraction (R MO ) of selected amino acids in different mass fraction of aqueous α- and β-cyclodextrin mixtures at 298.15 K a ϕ V /m 3 mol -1 S V * /m3 mol- 3/2 kg 1/2 B /kg 1/2 mol -1/2 S V * A R O M /kg mol -1 /m 3 mol sol. mix ϕ V /m 3 mol- -1 /m 3 mol -1 L-Lysine B /kg 1/2 3/2 kg 1/2 mol -1/2 A R O M /kg mol -1 /m 3 mol -1 19.53-41.41.43.18 3.9 111.23-39.4.462.213 3.8 115.46-49.99.493.184 3.13 118.84-55.45.568.217 3.8 121.56-61.16.599.181 3.1 125.24-67.44.671.227 3.12 L-Phenylalanine 122.15-16.59.619.236 34.1 127.57-3.98.73.259 33.98 129.86-33.35.737.247 34.3 135.89-45.12.822.262 33.99 138.77-53.66.862.254 34.5 146.9-67.14.96.274 34.2 L-Glutamic acid 9.1-57.46.33.139 3.31 93.4-64.91.355.148 3.32 96.49-69.7.359.143 3.34 1.6-75.91.412.157 3.34 12.28-78.44.415.148 3.32 17.79-9.99.482.163 3.34 a Standard uncertainties u are: u(t) =.1K w 1 and w 2 are mass fractions of α- and β-cyclodextrin in aqueous mixture respectively

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