多糖的硫酸酯化及其对结构和功能活性的影响研究进展

Research advance in polysaccharides sulfated and its effect on the structure and function activity of polysaccharides

摘要: 硫酸酯化是近年来常见的多糖分子修饰方法,通过对多糖进行硫酸酯化修饰可以极大的改善多糖的功能特性。因此,本文首先综述了近年来常见的多糖硫酸酯化方法,然后从结构和功能两个方面,深入阐述了硫酸酯化对多糖分子结构和功能活性的影响,旨在为多糖硫酸酯的进一步研究提供参考。

Abstract: Sulfated is a common method for polysaccharides molecular modification. Through sulfated,the function of polysaccharides can greatly be improved. To provide reference for further research of sulfated polysaccharides,the common methodes for polysaccharides sulfated are overviewed in this article,and the influence of sulfated on the molecular structure and function of activity is also expounded.