SEPARATION OF ENANTIOMERS ON A CHIRAL STATIONARY-PHASE BASED ON OVOGLYCOPROTEIN .2. COMPARISON OF CHIRAL RECOGNITION PROPERTIES WITH CRUDE OVOMUCOID

Chiral stationary phases based on ovoglycoprotein from chicken egg whi tes (OGCHI) and crude ovomucoid from chicken egg whites (OMCHI) were c ompared with regard to the bound amounts of OGCHI and chiral recogniti on abilities. Crude OMCHI included 11% OGCHI, by weight. Since pure OM CHI had no appreciable chiral recognition ability, the chiral recognit ion ability of crude OMCHI originated from OGCHI, which was present in crude OMCHI preparations as an impurity. However, a chiral stationary phase based on crude OMCHI showed good chiral recognition ability, de spite the 11% OGCHI content in crude OMCHI preparations. When crude OM CHI was reacted with N,N'-disuccinimidylcarbonate (DSC)-activated amin opropyl-silica gels, the ratio of bound OGCHI to that of totally bound protein was 0.23. These results reveal that the good chiral recogniti on ability of a stationary phase based on crude OMCHI is due to OGCHI being preferentially bound to DSC-activated aminopropyl-silica gels ra ther than the OMCHI. In addition, OMCHI did not contribute to the enan tioselectivity of the solute at all and made little contribution to th e retention characteristics (C) 1997 Elsevier Science B.V.