Avidin protein (Alk Phos) (65C-CE0102)
Purified Avidin protein (Alk Phos) from hen egg white
Overview
Overview
| Species | Chicken |
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| Protein Type | Binding Protein |
| Applications | ELISA, IHC, WB |
Specifications
| Source | Hen egg white |
|---|---|
| Tag/Conjugate | Alkaline Phosphatase |
| Form & Buffer | Liquid (sterile filtered). 0.05M TRIS Chloride, 0.15M Sodium Chloride, 0.001M Magnesium Chloride, 0.0001M Zinc Chloride, 50% (v/v) Glycerol; pH 8.0. 10 mg/ml Bovine Serum Albumin (BSA)-Immunoglobulin and Protease free. 0.01% (w/v) NaN3 |
Usage & Assay Information
| Usage Recommendations | ELISA: 1:8,000-1:32,000, IHC: 1:200-1:1,000, WB: 1:500-1:2,500 |
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Storage & Safety
| Storage | Store at 4 deg C. DO NOT FREEZE. |
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| Biohazard Information | This product contains sodium azide as preservative. Although the amount of sodium azide is very small appropriate care must be taken when handling this product. |
General Information
| Biological Significance | Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians deposited in the whites of their eggs. In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1.8 mg per egg). The tetrameric protein contains four identical subunits (homotetramer), each of which can bind to biotin (Vitamin B7, vitamin H) with a high degree of affinity and specificity. |
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