Improvement in Performance of Affinity Gels Containing Gly-D-Phe as a Ligand to Thermolysin Due to Increasing the Spacer Chain Length
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概要
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The aim of this study was to improve the performance of affinity gels containing glycyl-D-phenylalanine (Gly-D-Phe) as a ligand to thermolysin. Gly-D-Phe was immobilized to the resin through spacers of varying chain lengths. The resulting affinity gels had spacer chain lengths of 2 carbon atoms and 11 and 13 carbon-and-oxygen atoms (designated T2, T11, and T13), and were characterized for their binding abilities to thermolysin. Measurement of adsorption isotherms showed that the association constants to thermolysin were in the order T13 > T11 > T2. In affinity column chromatography, in which 5 mg thermolysin was applied onto 1-ml volumes of the gels, the adsorption ratios of thermolysin were also in the order T13 > T11 > T2. These results indicate that the performance of affinity gels is improved by increasing the spacer chain length to 13 carbon-and-oxygen atoms.
- 社団法人 日本農芸化学会の論文
著者
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Inouye Kuniyo
Kyoto Univ. Kyoto City Jpn
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Inouye Kuniyo
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ. Sakyo-ku Kyoto 606-85
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YASUKAWA Kiyoshi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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INOUYE Kuniyo
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KUSANO Masayuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Nakamura Koji
Nan-yo Research Laboratory, Tosoh Corporation
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