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Chemical Coupling of Peptides and Proteins to Polysaccharides by Means of Cyanogen Halides

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Abstract

Biologically active proteins and polypeptides can be coupled by various means to cellulose, starch and cross-linked polysaccharide gels such as ‘Sephadex’. The use of cyanogen halides for this purpose gives a high yield of bound polypeptide or protein which retains a substantial part of its activity.

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Authors and Affiliations

  1. Institute of Biochemistry, University of Uppsala, Sweden

    ROLF AXÉN, JERKER PORATH & SVERKER ERNBACK

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  1. ROLF AXÉN
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  2. JERKER PORATH
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  3. SVERKER ERNBACK
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AXÉN, R., PORATH, J. & ERNBACK, S. Chemical Coupling of Peptides and Proteins to Polysaccharides by Means of Cyanogen Halides. Nature 214, 1302–1304 (1967). https://doi.org/10.1038/2141302a0

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  • DOI: https://doi.org/10.1038/2141302a0

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