Chicken IgY (31C-CH0301)
Purified Chicken IgY (also known asChicken IgG)
|Synonyms||Chicken Immunoglobulin Y, Chicken IgG|
SDS-PAGE analysis of Chicken IgY (31C-CH0301)
Lane 1: Non-Reduced Chicken IgG Whole Molecule. Lane 2: 5 uL MW Marker. Lane 3: Reduced Chicken IgG Whole Molecule. Load: 1 ug per lane. Predicted/Observed size: Non-Reduced at 160kDa/Observed at 245 kDa; Reduced at 72, 25 kDa. Non-reduced IgG migrates slightly higher.
|Method of Purification||Chicken IgG was purified by delipidation, salt fractionation and ion exchange chromatography followed by dialysis.|
|Form & Buffer||Lyophilized from 0.02M K3PO4, pH 7.2, with 0.15M NaCl, and 0.01% NaN3.|
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.|
|Biological Significance||Immunoglobulin Y (abbreviated as IgY) is a type of immunoglobulin which is the major antibody in bird, reptile, and lungfish blood. It is also found in high concentrations in chicken egg yolk. As with the other immunoglobulins, IgY is a class of proteins which are formed by the immune system in reaction to certain foreign substances, and specifically recognize them. IgY is often mislabelled as Immunoglobulin G (IgG) in older literature, and sometimes even in commercial product catalogues, due to its functional similarity to mammalian IgG and Immunoglobulin E (IgE). However, this older nomenclature is obsolete, since IgY differs both structurally and functionally from mammalian IgG, and does not cross-react with antibodies raised against mammalian IgG|
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