Protein‐like Oligomerization of Carbohydrates

Abstract

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.