Answers are grounded in this paper and cite their sources.
The polysaccharides, curdlan, starch and dextran were sulfated when heated in DMSO with sodium methyl sulfate and a catalytic amount of H2SO4 or with pyridinium methyl sulfate. Use of diminished pressure and anhydrous CaSO4 as a desiccant improved the degree of sulfation and recovery. Under conditions using sodium methyl sulfate, H2SO4 and CaSO4 in vacuo, sulfation at O-6 was predominant in the cases of curdlan and starch, while sulfation at O-2 and O-3 was preferential in the case of dextran.
No takes yet. Share an insight, caveat, or question.
Takano et al. (2000) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: