Avidin protein (CY3) (65C-CE0104)

Purified Avidin protein (CY3) from hen egg white

Species Chicken
Protein Type Binding Protein
Applications ELISA, FC, IF

Specifications

Source Hen egg white
Method of Purification Avidin protein (CY3) was electrophoretically purified.
Tag/Conjugate CY3
Form & Buffer Lyophilized from 0.02M K3PO4, pH 7.2, with 0.15M NaCl, 10 mg/ml BSA, and 0.01% NaN3. Immunoglobulin and protease free.

Usage & Assay Information

Usage Recommendations ELISA: 1:10,000-1:50,000, FC: 1:500-1:2,500, IF: 1:1,000-1:5,000

Storage & Safety

Storage Store at 4 deg C until reconstitution. Following reconstitution aliquot and freeze at -20 deg C for long term storage. Avoid repeated freeze/thaw cycles.
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. The dissociation constant of avidin is measured to be kDa ˜ 10-15 M, making it one of the strongest known non-covalent bonds.

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Availability: In stock

Price: €230.51
Size: 1 mg
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