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Polysaccharides extracted from Pleurotus eryngii were chemically modified by sulfation and the effects on the structural and biological properties of the polysaccharides were investigated as a function of the degree of sulfation. 13 C NMR spectroscopy demonstrated that polysaccharides from P. eryngii were mainly composed of β-(1 → 3)-glucans with β-(1 → 6) branches. The structure of the sulfated...
Citrus pectins were subjected to chemical modification, specifically sulfation, and the antimicrobial and anticoagulant activities of the derivative were investigated. Compared to native pectin, the FT-IR spectra of the derivative showed two new absorption bands at 1250cm −1 (SO) and 810cm −1 (C–O–S), implying that the pectin was successfully sulfated. The degree of substitution was...
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