Title
Bactoagar sulfate: synthesis and properties
Authors
ALEKSANDR S. KAZACHENKO, YAROSLAVA D. BEREZHNAYA, YURIY N. MALYAR, OLGA YU. FETISOVA, ANTON A. KARACHAROV, TIMUR YU. IVANENKO, NOUREDDINE ISSAOUI, OMAR AL-DOSSARY and LEDA G. BOUSIAKOU

Received March 26, 2025
Published Volume 60 Issue 5-6 May-June
Keywords bactoagar, sulfation, sulfamic acid, urea

Abstract
This article presents the results of a study of the sulfation of bactoagar with sulfamic acid in the presence of urea. The aim of the work was to study the effect of reaction conditions (temperature and duration) on the yield of the sulfated product and the sulfur content in it. Optimum conditions for sulfation were determined as a temperature of 85–90 °C and a reaction duration of 3 hours, which ensures the maximum yield of the product (92%) and high sulfur content (15.40%). The obtained sulfated samples were analyzed using NMR, FTIR spectroscopy, X-ray diffraction, atomic force microscopy, gel permeation chromatography and thermal analysis. The results of FTIR and NMR spectroscopy confirmed the successful introduction of sulfate groups into the bactoagar macromolecule, and X-ray diffraction showed an increase in the amorphous structure after sulfation. Thermal analysis revealed a decrease in the thermal stability of sulfated bactoagar compared to the original sample. The obtained data demonstrate the potential for the use of sulfated bactoagar in various fields, including biotechnology, pharmacology and drug delivery systems.