Chemical Coupling of Peptides and Proteins to Polysaccharides by Means of Cyanogen Halides
NaturePublished 1 June 1967
Rolf Axén, Jerker Porath, Sverker Ernback
Citations2,162
SJR quartileQ1
SJR score18.29
SNIP10.16
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TL;DR
Biologically active proteins and polypeptides can be coupled by various means to cellulose, starch and cross-linked polysaccharide gels such as ‘Sephadex’.
Abstract
Biologically active proteins and polypeptides can be coupled by various means to cellulose, starch and cross-linked polysaccharide gels such as 'Sephadex'. The use of cyanogen halides for this purpose gives a high yield of bound polypeptide or protein which retains a substantial part of its activity.
Keywords
Biochemistry, Genetics and Molecular Biology
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