Lyophilization of CNBr-activated agarose beads with lactose and PEG

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	Lyophilization of CNBr-activated agarose beads with lactose and PEG
	Meng, Qing-Qiang 1,2; Wang, Jia-Xing 1; Ma, Guang-Hui 1; Su, Zhi-Guo 1
刊名	PROCESS BIOCHEMISTRY
	2009-05-01
卷号	44 期号:5 页码:562-571
关键词	Lyophilization CNBr-activated agarose bead Lactose PEG
ISSN号	1359-5113
通讯作者	Ma, GH
英文摘要	CNBr-activated agarose beads (CAABs) have been considered as an important intermediate to derivate various versatile bio-separation media. Unfortunately, the highly reactive groups on the beads are liable to hydrolysis and therefore lyophilization is needed for long-term preservation. In the present study, it Was found that although reactive groups could be protected with Na(2)HPO(4)-citric acid buffer(20 mM, pH 4.0), the spherical shape of the CAABs, which correlate to purification performance and now rate in the separation application, could not be recovered after rehydration. Such permanent loss of spherical shape was attributed to the interchain rearrangement between originally distant reactive group and hydroxyl group of CAABs when collapse happened during lyophilization. Lactose and PEG were used as additives afterwards to obstruct the interchain rearrangement. Results showed that 10% PEG8000 and 10% (w/v) lactose in Na(2)HPO(4)-citric acid buffer (20 mM, pH 4.0) maintained the spherical shape well. Characterization of lyophilized CAABs revealed that the developed method could keep CAABs' original properties well and the lyophilized CAABs can be used in preparing affinity chromatographic media to purify protein. (C) 2009 Elsevier Ltd. All rights reserved.
WOS标题词	Science & Technology ; Life Sciences & Biomedicine ; Technology
类目[WOS]	Biochemistry & Molecular Biology ; Biotechnology & Applied Microbiology ; Engineering, Chemical
研究领域[WOS]	Biochemistry & Molecular Biology ; Biotechnology & Applied Microbiology ; Engineering
关键词[WOS]	HYDROPHOBIC INTERACTION CHROMATOGRAPHY ; PURIFICATION ; TREHALOSE ; PROTEINS ; SUGARS ; CRYOPROTECTANTS ; VITRIFICATION ; PRESERVATION ; DEHYDRATION ; EXPRESSION
收录类别	SCI
语种	英语
WOS记录号	WOS:000265953700009
公开日期	2013-12-09
内容类型	期刊论文
版本	出版稿
源URL	[http://ir.ipe.ac.cn/handle/122111/6679]
专题	过程工程研究所_生化工程国家重点实验室
作者单位	1.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100080, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing 100190, Peoples R China
推荐引用方式 GB/T 7714	Meng, Qing-Qiang,Wang, Jia-Xing,Ma, Guang-Hui,et al. Lyophilization of CNBr-activated agarose beads with lactose and PEG[J]. PROCESS BIOCHEMISTRY,2009,44(5):562-571.
APA	Meng, Qing-Qiang,Wang, Jia-Xing,Ma, Guang-Hui,&Su, Zhi-Guo.(2009).Lyophilization of CNBr-activated agarose beads with lactose and PEG.PROCESS BIOCHEMISTRY,44(5),562-571.
MLA	Meng, Qing-Qiang,et al."Lyophilization of CNBr-activated agarose beads with lactose and PEG".PROCESS BIOCHEMISTRY 44.5(2009):562-571.