gel sieving

Gel sieving, also known as size-exclusion chromatography, is a chemistry technique used to separate substances based on their molecular size. This method is particularly effective for separating molecules like enzymes, proteins, peptides, and amino acids.1

In gel sieving, a porous gel material forms the stationary phase. Smaller molecules can enter the pores of the gel, slowing their passage through the column. Larger molecules, unable to enter the pores, move more freely and elute from the column first. This difference in travel time allows for the separation of components with varying molecular weights. Common gel materials include polyacrylamide and dextran-epichlorohydrin polymers. This principle is crucial in techniques like DNA sequencing and protein characterization.12