Molecular interaction studies of the hyaluronan derivative, hylan A using atomic force microscopy

Carbohydrate Polymers

Volumn 47, Issue 4, 2002, Pages 341-345

  Al Assaf, S ^a   Phillips, G O ^a,c   Gunning, A P ^b   Morris, V J ^b  

^a GLYNDWR UNIVERSITY   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c NONE   (United Kingdom)

Author keywords

AFM; Filtration; Hyaluronan; Hylan; Molecular weight

Indexed keywords

ATOMIC FORCE MICROSCOPY; CROSSLINKING; FILTRATION; MOLECULAR WEIGHT; RHEOLOGY; SHEAR STRESS; VISCOSITY;

INTRINSIC VISCOSITY; RADICALS;

PROTEINS;

MICA;

EID: 0036497394     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(01)00185-0     Document Type: Article

References (17)

1. The enhanced stability of the cross-linked hylan structure to the hydroxyl (OH) radicals compared with the uncross-linked hyaluronan
2. The application of shear and extensional viscosity measurements to assess the potential of hylan in viscosupplementation
3. The effect of hydroxyl radicals on the rheological performance of hylan and hyaluronan
4. pH- dependent specific binding and combing of DNA
5. Hyaluronan, its cross-linked derivative hylan and their medical application
6. Application of hyaluronan and its derivatives
7. A modified uronic acid carbazole reaction
8. Tapping mode atomic force microscopy of the hyaluronan derivatives, hylan A
9. Atomic force microscopic studies of hylan and hyaluronan
10. Reproducible imaging and dissection of plasmid DNA under liquid with the AFM
11. Molecular modelling of secondary and tertiary structures of hyaluronan, compared with electron-microscopy and NMR data - Possible sheets and tubular structures in aqueous-solution
12. Comparative rheological behaviour of hyaluronan from bacterial and animal sources with cross-linked hyaluronan (hylan) in aqueous solution
13. Hydration characteristics of the cross-linked hyaluronan derivative hylan
14. Effect of preparation method on the hydration characteristics of hylan and comparison with another highly cross-linked polysaccharide, gum-arabic