CAS OpenIR  > 生化工程国家重点实验室
Lyophilization of CNBr-activated agarose beads with lactose and PEG
Meng, Qing-Qiang1,2; Wang, Jia-Xing1; Ma, Guang-Hui1; Su, Zhi-Guo1; Ma, GH
2009-05-01
Source PublicationPROCESS BIOCHEMISTRY
ISSN1359-5113
Volume44Issue:5Pages:562-571
AbstractCNBr-activated agarose beads (CAABs) have been considered as an important intermediate to derivate various versatile bio-separation media. Unfortunately, the highly reactive groups on the beads are liable to hydrolysis and therefore lyophilization is needed for long-term preservation. In the present study, it Was found that although reactive groups could be protected with Na(2)HPO(4)-citric acid buffer(20 mM, pH 4.0), the spherical shape of the CAABs, which correlate to purification performance and now rate in the separation application, could not be recovered after rehydration. Such permanent loss of spherical shape was attributed to the interchain rearrangement between originally distant reactive group and hydroxyl group of CAABs when collapse happened during lyophilization. Lactose and PEG were used as additives afterwards to obstruct the interchain rearrangement. Results showed that 10% PEG8000 and 10% (w/v) lactose in Na(2)HPO(4)-citric acid buffer (20 mM, pH 4.0) maintained the spherical shape well. Characterization of lyophilized CAABs revealed that the developed method could keep CAABs' original properties well and the lyophilized CAABs can be used in preparing affinity chromatographic media to purify protein. (C) 2009 Elsevier Ltd. All rights reserved.
KeywordLyophilization Cnbr-activated Agarose Bead Lactose Peg
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine ; Technology
DOI10.1016/j.procbio.2009.01.013
Indexed BySCI
Language英语
WOS KeywordHYDROPHOBIC INTERACTION CHROMATOGRAPHY ; PURIFICATION ; TREHALOSE ; PROTEINS ; SUGARS ; CRYOPROTECTANTS ; VITRIFICATION ; PRESERVATION ; DEHYDRATION ; EXPRESSION
WOS Research AreaBiochemistry & Molecular Biology ; Biotechnology & Applied Microbiology ; Engineering
WOS SubjectBiochemistry & Molecular Biology ; Biotechnology & Applied Microbiology ; Engineering, Chemical
WOS IDWOS:000265953700009
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/6679
Collection生化工程国家重点实验室
Corresponding AuthorMa, GH
Affiliation1.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100080, Peoples R China
2.Chinese Acad Sci, Grad Univ, Beijing 100190, Peoples R China
Recommended Citation
GB/T 7714
Meng, Qing-Qiang,Wang, Jia-Xing,Ma, Guang-Hui,et al. Lyophilization of CNBr-activated agarose beads with lactose and PEG[J]. PROCESS BIOCHEMISTRY,2009,44(5):562-571.
APA Meng, Qing-Qiang,Wang, Jia-Xing,Ma, Guang-Hui,Su, Zhi-Guo,&Ma, GH.(2009).Lyophilization of CNBr-activated agarose beads with lactose and PEG.PROCESS BIOCHEMISTRY,44(5),562-571.
MLA Meng, Qing-Qiang,et al."Lyophilization of CNBr-activated agarose beads with lactose and PEG".PROCESS BIOCHEMISTRY 44.5(2009):562-571.
Files in This Item:
File Name/Size DocType Version Access License
20131209-160-复件 1-s2(1090KB) 限制开放CC BY-NC-SAApplication Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Meng, Qing-Qiang]'s Articles
[Wang, Jia-Xing]'s Articles
[Ma, Guang-Hui]'s Articles
Baidu academic
Similar articles in Baidu academic
[Meng, Qing-Qiang]'s Articles
[Wang, Jia-Xing]'s Articles
[Ma, Guang-Hui]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Meng, Qing-Qiang]'s Articles
[Wang, Jia-Xing]'s Articles
[Ma, Guang-Hui]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.