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Sulfated polysaccharides, due to the presence of anionic groups, are able to form complexes with positively charged molecules. This work presents the results of obtaining complexes of the sulfated polysaccharide arabinogalactan with tetramethylammonium bromide. The resulting complex was shown to be soluble in water and methylene chloride. The introduction of tetramethylammonium bromide into the molecule of sulfated arabinogalactan has been proven by elemental analysis and FTIR spectroscopy.

The process of sulphation of potato starch with a deep eutectic solvent, a mixture of sulfamic acid: urea, was optimized. The influence of varying factors was established - the ratio of sulfamic acid: urea (SAA: U), the ratio of starch: sulfating complex (St: SC) and the duration of the process on the sulfur content (wt.%) in the obtained starch sulfate. The data of analysis of variance for the obtained mathematical models indicate good prognostic properties. The optimal conditions for starch sulfation, which provide water-soluble sulfated starch with a high (up to 11.2% wt.) sulfur content, have been established. The optimal conditions for the process of sulfation of potato starch are the ratio SAA: U 1: 2.0-1: 2.2, the ratio St: SC 1: 3.5-1: 4.0 and the duration of the process is 118-120 minutes.

In this paper, a new method for the synthesis of the sulfated starch-casein complex is proposed. The resulting new complex was characterized by FTIR and UV-spectroscopy. It has been shown by FTIR spectroscopy that both nitrogen atoms and the carboxyl group of amino acid residues are protonated in casein. The sulfated starch-casein complex obtained in this work may have biological activity, as well as its analogues isolated from plants, fungi, and microorganisms, as well as synthesized in laboratory conditions.

The guar gum was sulfated for the first time with a deep eutectic solvent, a sulfamic acid / urea mixture at a ratio of (1:1). The optimal conditions of the process are shown to ensure the production of guar gum sulfate with a maximum sulfur content (16.1% wt.). The introduction of a sulfate group into a guar gum molecule is proved by elemental analysis. A mathematical model of the process of sulfation of guar gum is calculated. It is shown that the resulting model has high predictive properties. The developed method is environmentally safer due to the fact that it eliminates the use of toxic solvents.