We have purified tracer for use in the somatomedin C radioimmunoassay by hydrophobic interaction chromatography. Material showing greatest immunoreactivity binds to Octyl Sepharose CL-4B (Pharmacia) in a buffer mixture consisting of 130 mL of acetonitrile and 870 mL of 0.1 mol/L NH4HCO3, pH 7.8, but is eluted by increasing the acetonitrile content to 180 mL/L. As compared with tracer purified b...

Reversed-phase chromatography is a method that is often used for glycan separation. For this, glycans are often derivatized with a hydrophobic tag to achieve retention on hydrophobic stationary phases. The separation and elution order of glycans in reversed-phase chromatography is highly dependent on the hydrophobicity of the tag and the contribution of the glycan itself to the retention. The c...

Hydrophobic interaction chromatography (HIC) is an important technique for protein purification, which exploits the separation of proteins based on hydrophobic interactions between the stationary phase ligands and hydrophobic regions on the protein surface. One way of enhancing the purification efficiency by HIC is the addition of short sequences of peptide tags to the target protein by genetic...

We have purified a 21-kDa protein, designated as P1, from Rehmannia glutinosa to homogeneity by ammonium sulfate precipitation, anion exchange chromatography, hydrophobic interaction chromatography, and preparative native PAGE. The purified P1 had chitin degradation activity. The N-terminal amino acid sequence of P1 indicated that it is very similar to those of thaumatin and other reported thau...

A combination of chromatofocusing, lectin-affinity chromatography, and hydrophobic interaction chromatography resulted in a simple purification of protein antigens of Mycobacterium bovis BCG Tokyo culture filtrate. Identification was established on the basis of chromatographic separation, sodium dodecyl sulfate-polyacrylamide gel electrophoresis determination of molecular weights, and N-termina...

449 Abstract: Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (1.5% fat). The cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble ...

The search for new stationary phases has been one of the predominant concerns in high performance liquid chromatography (HPLC) in order to achieve better resolutions, longer column lives, and reduce the time of analysis. A chromatographic packing for separation of underivatized amino acids (AAs) were prepared by dynamically coating 2-amino tetraphenyl prophyrin (atpp) on a C-18 reversed-pha...