Molecular-sieving Properties of Starch
| Autor: | Torsten Storgårds, Börje Lindqvist |
|---|---|
| Rok vydání: | 1955 |
| Předmět: | |
| Zdroj: | Nature. 175:511-512 |
| ISSN: | 1476-4687 0028-0836 |
| DOI: | 10.1038/175511a0 |
| Popis: | MOLECULAR-SIEVING by porous adsorbents and carriers generally used in column chromatography is a potential analytical method1. Comparatively little, however, is known about their working-ranges in molecular-weight separation, that is, the pore diameters of the different substances. In connexion with zone-electrophoretic examination of cheese extracts on a starch column, a very distinct molecular-sieve effect was incidentally observed. In order to investigate to what extent this effect could be used for determining the molecular-weight distribution among the peptides of the sample, a solution of the cheese in citrate buffer pH 6.7 (21 gm. citric acid monohydrate + 290 c.c. N sodium hydroxide to a volume of 1 litre) and a mixture of amino-acids dissolved in the same buffer were ‘chromatographed’. The dimensions of the starch column were 2 cm. × 120 cm. 275 fractions of 1 ml. were collected from about 75 mgm. of applied substance at a rate of 4 ml./hr. The elution curves obtained showed that the substance was separated into two peaks, one of which had the same position as the amino-acid peak (Fig. 1), whether it was obtained from the synthetic mixture or prepared from the cheese2. Chromatographic and electrophoretic examination of certain fractions of these peaks confirmed the identity between the latter and the amino-acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|