Investigation of Selective Recognition of Sugars Using Lectin-inspired Temperature-responsive Polymers

Investigation of Selective Recognition of Sugars Using Lectin-inspired Temperature-responsive Polymers

In this article, the selective recognition of sugars was investigated using lectin-inspired polymer which was composed of temperature-responsive polymer with sugar-binding benzoxaborole group. This polymer bound sugar selectively and showed excellent phase-transition behaviors dependent on the sugar...

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Veröffentlicht in:Chemistry letters 2018-01, Vol.47 (2), p.134-137
Hauptverfasser: Nakagawa, Yasuhiro, Tateno, Hiroaki, Ebara, Mitsuhiro
Format: Artikel
Sprache:eng
Schlagworte:
Phase transitions
Polymers
Recognition
Sugar
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Zusammenfassung:In this article, the selective recognition of sugars was investigated using lectin-inspired polymer which was composed of temperature-responsive polymer with sugar-binding benzoxaborole group. This polymer bound sugar selectively and showed excellent phase-transition behaviors dependent on the sugar type, concentration, and temperature.
ISSN:0366-7022
1348-0715
DOI:10.1246/cl.170967