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Journal article

Microwave enhanced reaction of carbohydrates with amino-derivatised labels and glass surfaces

Abstract:
The reaction between carbohydrates and amino-derivatised labels has been improved through microwave heating. We show it proceeds principally via solvent mediated heating rather than either direct microwave heating of the reagents or microwave influenced changes in the rates of mutarotation in the sugars beyond those obtained by conventional thermal heating. The method is applied to the attachment of sugars to an aminosilane-derivatised glass surface suitable for the construction of carbohydrate microarrays.
Publication status:
Published

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Publisher copy:
10.1039/b305248f

Authors


More by this author
Institution:
University of Oxford
Division:
MPLS
Department:
Chemistry
Sub department:
Inorganic Chemistry
Role:
Author


Journal:
JOURNAL OF MATERIALS CHEMISTRY More from this journal
Volume:
13
Issue:
9
Pages:
2061-2063
Publication date:
2003-01-01
DOI:
EISSN:
1364-5501
ISSN:
0959-9428


Pubs id:
pubs:46257
UUID:
uuid:bb4bc30c-347f-4688-9ff7-e282d4015c3e
Local pid:
pubs:46257
Source identifiers:
46257
Deposit date:
2012-12-19

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