| Info. | Vol.1 - No.2 (2007.06.20) |
|---|---|
| Title | Improvement of Protein Chip Sensitivity by Increasing Salt Concentration |
| Authors | Seram Lee1 & Soyoun Kim1,2 |
| Institutions | 1Chemistry Department, Dongguk University, Seoul, Korea 2Nanobio Lab, National Research Laboratory (NRL), Ministry of Science & Technology, Korea Correspondence and requests for materials should be addressed to S. Kim (skim@dongguk.edu, skim99@paran.com) |
| Abstract | The protein chip is a powerful emerging technology for biomedical applications. In contrast to the DNA chip, however, great challenges face the development of optimal surface materials for protein chips that are able to maintain the activity of embedded proteins with increased sensitivity, while being produced at sufficiently low cost to replace the materials used in current technology. We previously developed a sol-gel protein chip technology with significantly improved physical properties and sensitivity. Here, in addition to modifying the protein chip materials, we found that the addition of more salt with proteins in the preparation of 3- dimensional protein chips can increase the sensitivity of the protein chip. The present study results will support the technological advancement for protein chip developers and biochip research. |
| Keyword | Protein chip, Salt concentration, Sensitivity |
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