ISSN:
1573-6776
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The linkages formed between glutaraldehyde-activated solid supports and ligands containing amino groups are more stable than bonds formed after oxidation of glucose residues of the support to aldehyde groups. These results show that different types of chemical bonds are formed by the two kinds of activated support. If glutaral dehyde is used for the activation the reduction step is not necessary.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01030513
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