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Preparation of Crosslinked Starch Beads as a Medium for Gel Filtration
Author(s) -
Chaudhari M. R.,
Kamath N. D.,
Bhide S. V.,
Kale N. R.
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890411103
Subject(s) - epichlorohydrin , chromatography , emulsion , sephadex , size exclusion chromatography , starch , chemistry , filtration (mathematics) , bovine serum albumin , polymer chemistry , organic chemistry , enzyme , statistics , mathematics
Potato starch is dispersed in sodiumhydroxide and fine emulsion is obtained by stirring in liquid paraffin at 80°C. The emulsion is crosslinked with epichlorohydrin in presence of sodium borohydride to obtain thermostable beads. Beads of uniform size were obtained by sedimentation under gravity. Mixtures of proteins such as bovine serum albumin (BSA) and cytochrome c can be separated on columns (Ø 2.5 × 25.0 cm) packed with these beads. The elution profiles are similar to that of Sephadex G‐100.