Chromatographic Separation of Galactosylkojic Acid
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概要
- 論文の詳細を見る
The mechanism of the separation of galactosylkojic acd (GKA) produced by the reaction of immobilized β-galactosidase with kojic acid (KA) and lactose as substraets using Toyopearl HW40 size exclusion chromatography was investigated. The effects of the mobile phase conditions (salt concentration and pH) on the distribution coefficient K for GKA and KA determined from the peak retention volume were investigated. The K values fro GKA and KA decreased slightly when the pH in the mobile phase was increased from 6 to 7,while a further increase in the pH from 7 to 8 caused a considerable decrease in the K values. The K values increased with increasing NaCl concentration (0 to 0.5 M), especially at pH 8. The K value for GKA at pH 8 was almost the same as that for neutral sugar having the same molecular weight. As the gels have negative charges a pH 6-8 and the dissociation constant of KA is ca. 10^<-8>, these results indicate that the distribution of GKA and KA is governed by hydrophobic interaction adsorption and electrostatic repulsion. Although complete baseline separation of GKA was achieved under any of the conditions examined, on the basis of the plate height and K value data the optimum mobile phase cnditions were determined to be pH 7 and 50 mM NaCl.
- 社団法人日本生物工学会の論文
- 1997-07-25
著者
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Nakanishi Kazuhiro
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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YAMAMOTO Shuichi
Department of Ophthalmology, Chiba University Hospital
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Ali Hassan
Faculty Of Food Science And Biotechnology University Pertanian Malaysia
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Miyamoto Atsushi
Department Of Cardiovascular Medicine School Of Medicine Hokkaido University
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Nishio Akira
Department Of Agricultural Chemistry Faculty Of Agriculture Kyushu University
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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Nakanishi Kazuhiro
Department Of Biotechnology Okayama University
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HASSAN MOHD.ALI
Faculty of Food Science and Biotechnology, Universiti pertanian Malaysia
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Yamamoto Shuichi
Department Of Applied Chemistry And Chemical Engineering Yamaguchi University
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Nakanishi Kazuhiro
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Matsuyama Tomoko
Department of Biotechnology, Okayama University
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Ishiguro Shigeru
Faculty of Food Science and Biotechnology, Universiti pertanian Malaysia
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