Chemical Coupling of Proteins to Agarose (original) (raw)

Nature volume 215, pages 1491–1492 (1967)Cite this article

Abstract

WE have reported a method for transforming polysaccharides into reactive derivatives useful for coupling proteins to carbohydrates1 which consists in treating the polysaccharide with cyanogen halide. Imino carbonic acid esters are probably formed and these react with the primary amino groups of proteins and other substances. This method of activation and coupling is gentle and therefore particularly useful for the production of immunosorbents and insoluble enzymes.

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References

  1. Axén, R., Porath, J., and Ernback, S., Nature, 214, 1302 (1967).
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  2. Hjertén, S., Biochim. Biophys. Acta, 79, 393 (1964).
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  3. Bergmeyer, H., Methods of Enzymatic Analysis (Academic Press, New York and London, 1963).
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Authors and Affiliations

  1. Institute of Biochemistry, University of Uppsala,
    JERKER PORATH, ROLF AXÉN & SVERKER ERNBACK

Authors

  1. JERKER PORATH
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  2. ROLF AXÉN
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  3. SVERKER ERNBACK
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PORATH, J., AXÉN, R. & ERNBACK, S. Chemical Coupling of Proteins to Agarose.Nature 215, 1491–1492 (1967). https://doi.org/10.1038/2151491a0

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