Avidin protein (Glucose Oxidase) (65C-CE0110)
Purified Avidin protein (Glucose Oxidase) 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 |
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| Method of Purification | Avidin protein (Glucose Oxidase) was purified by ion exchange chromatography followed by dialysis. |
| Tag/Conjugate | Glucose Oxidase |
| 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: 1:8,000-1:32,000, IHC: 1:200-1:1,000, WB: 1:500-1:2,500 |
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Storage & Safety
| Storage | Store at 4 deg C until reconstitution. Following reconstitution aliquot and freeze at -20 deg C for long term storage. Avoid repeated freeze/thaw cycles. |
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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. 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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