Dextran gel

Cross linked dextran gel is a spherical gel formed by cross-linking of dextran through epichlorohydrin. The two groups of the crosslinking agent epichlorohydrin react with the free hydroxyl groups in the two dextran residues respectively, so that the dextran molecules are crosslinked within or between molecules to form microspheres with network structure. Dextran is water-soluble and crosslinked with dextran gel, which is non water-soluble and has certain compressive strength. It can be used directly in gel chromatography. When the cross linked dextran is synthesized, the crosslinking degree and mesh size of the gel are determined by the concentration of sugar and the amount of crosslinking agent and reaction conditions, and the compressive strength and the exclusion limit of the filler are determined.

Small dextran gel (G-10, G-15, G-25, G-50) is mainly used for the separation of desalting, peptide and other small molecules. Generally, the macromolecule with molecular weight above 1 million can not use dextran gel, agarose gel is used, and the number behind the gel model G is roughly indicated that 10g type gel has water absorption value (ML).

Microscopic image of dextran microspheres

Welch Tandex G Series

Properties of dextran gel

Agarose gel

Agarose is a natural polymer compound extracted from marine red algae β- D-galactose and 3,6-dehydrated-l-galactose are alternately linked. among β- Between D-galactose and 3,6-dehydrated-l-galactose β (1 → 4) glycosidic linkage, while 3,6-dehydrated-l-galactose and β- Between D-galactose α (1 → 3) glycosidic bond connection. Agarose is solid at room temperature. It dissolves in water when heated to more than 45 degrees. When the hot agarose solution (sugar concentration is 2% to 16%) is cooled, the double helix is formed between the chain molecules, and further spontaneously aggregated into a bundle structure to form a porous three dimensional network agarose gel.

The average pore size of the gel varies with the concentration of the sugar solution, the sugar concentration is large, and the average pore size of the gel is small. High flow agarose gel can withstand pressure up to 0.3 to 0.4MPa, which basically meets the needs of large-scale protein separation.

Microscopic image of agarose microspheres

Welch Tanrose series

Agarose gel product properties

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