鶏卵 Flavoprotein のアガロースゲル(セファロース 4B)への固定化(B. 生活科学)

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タイトル別名
  • 鶏卵Flavoproteinのアガロースゲル(セファロース4B)への固定化
  • ケイラン Flavoprotein ノ アガロースゲル セファロース 4B エ
  • Immobilization of Egg White and Egg Yolk Flavoproteins on Agarose-gel Beads (Sepharose 4B) (B. LIVING SCIENCE)

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Immobilization of Egg White and Egg Yolk Flavoproteins on Agarose-gel Beads (Sepharose 4B) was tried by the CNBr activation method. The immobilized egg white flavoprotein had 63% of riboflavin-binding capacity of that of native flavoprotein, and the immobilized egg yolk flavoprotein had 74%. Both of the immobilized flavoproteins were resistant against a denaturing reagent, 2 M or 6 M urea. These immobilized apoproteins are useful as column packing materials for the determination of free and bound riboflavins in various materials and may be used for various purposes in laboratory or industrially owing to their stability.

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