Protein-like Oligomerization of Carbohydrates (pages 8602–8604)
Prof. Dr. Thomas Heinze, Dipl.-Chem. Melanie Nikolajski, Dr. Stephan Daus, MSc. Tabot M. D. Besong, Dipl.-Chem. Nico Michaelis, Dr. Peter Berlin, Dr. Gordon A. Morris, Prof. Dr. Arthur J. Rowe and Prof. Dr. Stephen E. Harding
Version of Record online: 22 JUL 2011 | DOI: 10.1002/anie.201103026
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.