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D-Galactose 2,6-disulfate

Land>da(k)-C. /S-D-galactose-2-sulfate (30% without sulfate residue 3-O-glycosylated) and a-D-galactose-2,6-disulfate (4-O-glycosylated) alternately linked, not gel-forming, readily soluble in cold water. [Pg.115]

Rees (1963) found A-carrageenan to have a broad band at 860-810 cm", with a maximum at 827 cm which was compatible with the presence of residues of d-galactose 2,6-disulfate (di-equatorial) and D-galactose 4-sulfate (axial). [Pg.123]

Many details of this mechanism remain to be determined, but, even in schematic form, it explains several observations. Fig. 5 (see p. 289) and the accompanying text suggest that double-helix formation, and therefore gelation, would be completely blocked by the presence of D-galactose 6-sulfate or 2,6-disulfate in place of a 3,6-anhydride... [Pg.315]

Acetamido-2-deoxy-D-glucose disulfate 2-Acetamido-2-deox3 -D-galactose 4-sulfate 2-Acetamido-2-deoxy-D-galactose 6-sulfate 2-Acetamido-2-deoxy-D-galactose disulfate... [Pg.216]

See other pages where D-Galactose 2,6-disulfate is mentioned: [Pg.433]    [Pg.433]    [Pg.281]    [Pg.287]    [Pg.305]    [Pg.305]    [Pg.282]    [Pg.282]    [Pg.33]    [Pg.433]    [Pg.433]    [Pg.281]    [Pg.287]    [Pg.305]    [Pg.305]    [Pg.282]    [Pg.282]    [Pg.33]    [Pg.262]    [Pg.132]    [Pg.354]    [Pg.26]    [Pg.82]    [Pg.304]    [Pg.305]    [Pg.1068]    [Pg.1420]    [Pg.393]    [Pg.357]    [Pg.1062]    [Pg.1067]   
See also in sourсe #XX -- [ Pg.123 ]



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D Galactose

Disulfates

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