Effects of carboxyl group on the anticoagulant activity of oxidized carrageenans.
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DOI: 10.1016/j.carbpol.2019.03.057
Abstract: In this paper, carrageenans having distinct sulfation patterns (κ-, ι-, ι/ν-, θ- and λ-carrageenans), were fully or partially oxidized at C-6 of the β-d-Galp units using 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) and trichloroisocyanuric acid (TCCA) in bicarbonate buffer.… read more here.
Keywords: sulfate; anticoagulant activity; carboxyl group; group anticoagulant ... See more keywords