Sulfation of polysaccharides using monomethyl sulfate

Article abstract of DOI:10.1080/07328300008544142

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 0-6 was predominant in the cases of curdlan and starch, while sulfation at O-2 and O-3 was preferential in the case of dextran.