Abstract
The retention of natural amino acids on immobilized nickel iminodiacetate was studied at neutral pH. Three amino acids, l-cystine, l-histidine and l-tryptophan, were retained most strongly, l-glutamic and l-aspartic acids were not retained at all and l-arginine and l-lysine displayed higher retentions than other amino acids. The retention of the aromatic amino acids and glycine increased with pH between 7.5 and 9.0. An increase in ionic strength further enhanced that retention. Sodium chloride enhanced the retention of amino acids more than did other salts.
Published Version
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