Protein-like Oligomerization of Carbohydrates

Sugar can, too: Many proteins form noncovalent and thermodynamically reversible oligomers, which can dictate a protein's functionality. For the first time, the presence of multiple oligomeric forms is shown in a whole class of polymeric carbohydrates, the 6‐deoxy‐6‐aminocelluloses, using analyt...

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Bibliographic Details
Published in:Angewandte Chemie International Edition 2011-09, Vol.50 (37), p.8602-8604
Main Authors: Heinze, Thomas, Nikolajski, Melanie, Daus, Stephan, Besong, Tabot M. D., Michaelis, Nico, Berlin, Peter, Morris, Gordon A., Rowe, Arthur J., Harding, Stephen E.
Format: Article
Language:English
Subjects:
aminocellulose
analytical ultracentrifugation
Carbohydrate Conformation
Carbohydrates
Carbohydrates - chemical synthesis
Carbohydrates - chemistry
Cellulose - analogs & derivatives
Cellulose - chemical synthesis
Cellulose - chemistry
nanobiotechnology
self-assembly
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Summary:Sugar can, too: Many proteins form noncovalent and thermodynamically reversible oligomers, which can dictate a protein's functionality. For the first time, the presence of multiple oligomeric forms is shown in a whole class of polymeric carbohydrates, the 6‐deoxy‐6‐aminocelluloses, using analytical ultracentrifugation as a probe.
ISSN:1433-7851
1521-3773
DOI:10.1002/anie.201103026