The effect of carbohydrate structures on the hydrogelation ability and morphology of self-assembled structures of peptide–carbohydrate conjugates in water-Reference-Cited by-同舟云学术

The effect of carbohydrate structures on the hydrogelation ability and morphology of self-assembled structures of peptide–carbohydrate conjugates in water

Published:2017 Issue:21 Volume:15 Page:4595-4600
ISSN:1477-0520
Container-title:Organic & Biomolecular Chemistry
language:en
Short-container-title:Org. Biomol. Chem.

Author:

Tsuzuki Tomoya¹²³⁴⁵,Kabumoto Marina⁶³⁴⁵,Arakawa Hanae¹²³⁴⁵,Ikeda Masato¹²³⁴⁵^ORCID

Affiliation:

1. Department of Life Science and Chemistry

2. Graduate School of Natural Science and Technology

3. Gifu University

4. Gifu 501-1193

5. Japan

6. United Graduate School of Drug Discovery and Medical Information Sciences

Abstract

Carbohydrate structures of peptide–carbohydrate conjugates have a noticeable effect on the morphology of self-assembled structures.

Funder

Japan Society for the Promotion of Science

Publisher

Royal Society of Chemistry (RSC)

Subject

Organic Chemistry,Physical and Theoretical Chemistry,Biochemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/OB/C7OB00816C

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