A Laboratory Guide to Glycoconjugate Analysis

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18. 2 Principle of FACE/Gel Retardation Assay. 349 18. 3 Labelling of Oligosaccharides with ANTS. 350 18. 4 Screening of Carbohydrate Ligands for Proteins. 352 18. 5 Measurement of Binding Constant for the Interaction Between Protein and ANTS-Labelled Carbohydrate. 355 18. 6 Measurement of Binding Constant for the Interaction Between Protein and Native Carbohydrate. 357 References. 360 ~ The Application of Capillary Affinity Electrophoresis to the Analysis _ of Carbohydrate-Protein Interactions. 361 19. 1 Introduction. 361 19. 2 Principle of CAE. 363 19. 3 Determination of Association Constants. 364 19. 4 Technical Procedures. 366 General considerations. 366 19. 5 Limitations of the Technique. 370 19. 6 Application of CAE to the Analysis of Carbohydrate-Protein Interactions. 371 19. 7 Conclusions. 375 References. 377 20. 1 Introduction. 379 Definitions. 380 20. 2 Technical Procedures. 381 20. 3 Sample Detection and Sample Recovery. 389 Autoradiography and staining. 389 Sample detection by blotting. 389 Semipreparative ACE. 390 20. 4 Analysis of Data. 391 Measuring sample mobilities - calculating a retardation coefficient. 391 Graphical analysis of data. 392 Interpreting ACE patterns. 393 Reverse ACE. 395 20. 5 Summary. 397 Acknowledgements. 398 References.

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