Abstract
WE have reported a method for transforming polysaccharides into reactive derivatives useful for coupling proteins to carbohydrates1 which consists in treating the polysaccharide with cyanogen halide. Imino carbonic acid esters are probably formed and these react with the primary amino groups of proteins and other substances. This method of activation and coupling is gentle and therefore particularly useful for the production of immunosorbents and insoluble enzymes.
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References
Axén, R., Porath, J., and Ernback, S., Nature, 214, 1302 (1967).
Hjertén, S., Biochim. Biophys. Acta, 79, 393 (1964).
Bergmeyer, H., Methods of Enzymatic Analysis (Academic Press, New York and London, 1963).
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PORATH, J., AXÉN, R. & ERNBACK, S. Chemical Coupling of Proteins to Agarose. Nature 215, 1491–1492 (1967). https://doi.org/10.1038/2151491a0
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DOI: https://doi.org/10.1038/2151491a0
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