DEVELOPMENT OF IMMOBILIZED METAL AFFINITY-CHROMATOGRAPHY .2. INTERACTION OF AMINO-ACIDS WITH IMMOBILIZED NICKEL IMINODIACETATE
DEVELOPMENT OF IMMOBILIZED METAL AFFINITY-CHROMATOGRAPHY .2. INTERACTION OF AMINO-ACIDS WITH IMMOBILIZED NICKEL IMINODIACETATE
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DOI：
10.1016/s0021-9673(01)90388-7
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发表时间：
1985-01-01
期刊：
影响因子：
--
通讯作者：
PORATH, J
中科院分区：
文献类型：
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作者：
HEMDAN, ES;PORATH, J
在中性ph条件下，研究了天然氨基酸在固定氨基二乙酸镍上的保留作用，其中l -胱氨酸、l -组氨酸和l -色氨酸的保留作用最强，l -谷氨酸和l -天冬氨酸的保留作用最小，l -精氨酸和l -赖氨酸的保留作用最大。pH在7.5 ~ 9.0之间，芳香氨基酸和甘氨酸的保留率增加。离子强度的增加进一步增强了这种保留。与其他盐相比，NaCl对氨基酸的保留作用更强。
The retention of natural amino acids on immobilized nickel iminodiacetate was studied at neutral pH. Three amino acids, L-cystine, L-histidine and L-tryptophan, were retained most strongly, L-glutamic and L-aspartic acids were not retained at all and L-arginine and L-lysine displayed higher retentions than other amino acids. The retention of the aromatic amino acids and glycine increased with pH between 7.5 and 9.0. An increase in ionic strength further enhanced that retention. NaCl enhanced the retention of amino acids more than did other salts.