Flavin separation by affinity chromatography on immobilized egg white riboflavin-binding protein

Abstract Flavins may be separated in a linear gradient of pH and ionic strength, established between 0.1 m sodium acetate, pH 3.8, 0.5 m NaCl, and 0.1 m acetic acid, 1 m NaCl, on Bio-Gel P -150 coupled with riboflavin-binding apoprotein from hen egg white.