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 whites (OGCHI) and crude ovomucoid from chicken egg whites (OMCHI) were compared with regard to the bound amounts of OGCHI and chiral recognition abilities. Crude OMCHI included 11% OGCHI, by weight. Since pure OMCHI had no appreciable chiral recognition ability, the chiral recognition 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, despite the 11% OGCHI content in crude OMCHI preparations. When crude OMCHI was reacted with N,N'-disuccinimidylcarbonate (DSC)-activated aminopropyl-silica gels, the ratio of bound OGCHI to that of totally bound protein was 0.23. These results reveal that the good chiral recognition ability of a stationary phase based on crude OMCHI is due to OGCHI being preferentially bound to DSC-activated aminopropyl-silica gels rather than the OMCHI. In addition, OMCHI did not contribute to the enantioselectivity of the solute at all and made little contribution to the retention characteristics (C) 1997 Elsevier Science B.V.