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Protein-like Oligomerization of Carbohydrates

Authors

  • Prof. Dr. Thomas Heinze,

    1. Center of Excellence for Polysaccharide Research, Institute of Organic Chemistry and Macromolecular Chemistry, Friedrich Schiller University of Jena, Humboldtstrasse 10, 07743 Jena (Germany)
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  • Dipl.-Chem. Melanie Nikolajski,

    1. Center of Excellence for Polysaccharide Research, Institute of Organic Chemistry and Macromolecular Chemistry, Friedrich Schiller University of Jena, Humboldtstrasse 10, 07743 Jena (Germany)
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  • Dr. Stephan Daus,

    1. Center of Excellence for Polysaccharide Research, Institute of Organic Chemistry and Macromolecular Chemistry, Friedrich Schiller University of Jena, Humboldtstrasse 10, 07743 Jena (Germany)
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  • MSc. Tabot M. D. Besong,

    1. National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington, LE12 5RD (United Kingdom)
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  • Dipl.-Chem. Nico Michaelis,

    1. Center of Excellence for Polysaccharide Research, Institute of Organic Chemistry and Macromolecular Chemistry, Friedrich Schiller University of Jena, Humboldtstrasse 10, 07743 Jena (Germany)
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  • Dr. Peter Berlin,

    1. Center of Excellence for Polysaccharide Research, Institute of Organic Chemistry and Macromolecular Chemistry, Friedrich Schiller University of Jena, Humboldtstrasse 10, 07743 Jena (Germany)
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  • Dr. Gordon A. Morris,

    1. National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington, LE12 5RD (United Kingdom)
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  • Prof. Dr. Arthur J. Rowe,

    1. National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington, LE12 5RD (United Kingdom)
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  • Prof. Dr. Stephen E. Harding

    Corresponding author
    1. National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington, LE12 5RD (United Kingdom)
    • National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington, LE12 5RD (United Kingdom)
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Abstract

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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.

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