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Dextran was modified using three different methods: a) partial periodate oxidation and subsequent reduction of the aldehyde groups, b) suc cinoylation and c) chloroformate activation with subsequent reaction with 2- hydroxypropylamine, ethylenediamine and tris(2-aminoethyl)amine. Degrada tion of these dextran derivatives by dextranases was investigated. It was observed that the rate of degradation decreased with increasing degree of chemical modification of the parent polysaccharide. The nature of modification had no significant influence on the rate of degradation.

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