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Keywords:

  • click chemistry;
  • glycopolymer;
  • lectin recognition;
  • microporous poly(propylene) membrane;
  • photografting

Abstract

Thumbnail image of graphical abstract

To biologically mimic the carbohydrate–protein interactions in artificial systems, one of the challenges is to construct a glycosylated surface with a high glycosyl density to yield a notable ‘glycoside cluster effect’. A novel strategy is presented for high density glycosylation of the surface of a microporous poly(propylene) membrane (MPPM) by click chemistry. It is promising that the surface glycosyl density can be well controlled over a wide range and the maximum value is over 10 µmol · cm−2. The recognition capability of these glycosylated MPPMs to lectins indicates the occurrence of the ‘glycoside cluster effect’ when the glycosyl density on the membrane surface exceeds 0.20 µmol · cm−2.