Avidin CAS: 1405-69-2
MW: 67-68 kDa

Avidin (CAS 1405-69-2)

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別名: Avidin is also known as Chicken Egg White.
アプリケーション: Avidin is a biotin-binding Glycoprotein containing four identical subunits, frequently used to tag antibodies and other probes for immunodetection method
CAS 番号: 1405-69-2
Molecular Weight: 67-68 kDa
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* Refer to Certificate of Analysis for lot specific data (including water content).
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Avidin from chicken egg whites is a glycoprotein that effectively binds biotin, a tag that is frequently used to tag antibodies and other probes for immunodetection methods. Pure Avidin is a key component in certain immunohistochemistry (IHC) methods. Alkaline phosphatase (AP) and horseradish peroxidase (HRP) conjugates of Avidin are useful for Western blotting or ELISA detection with appropriate enzyme substrates.
Avidin is a glycoprotein found in the egg white and tissues of birds, reptiles and amphibia. Avidin contains four identical subunits having a combined molecular mass of 67,000 to 68,000 daltons. Each subunit of Avidin binds one molecule of biotin, and studies have shown that tryptophan and lysine are involved in the binding site for biotin. The sequencing of the Avidin subunit indicates it consists of 128 amino acids. Avidin has an isoelectric point of 10-10.5 and is very soluble in water and salt solutions. Avidin is stable over a wide range of pH values and temperatures. Extensive chemical modification has little effect on the activity of Avidin, making it useful for detection and protein purification. Avidin is also known as Chicken Egg White.
Avidin conjugates also available: avidin-FITC (sc-2865); avidin-PE (sc-2876); avidin-APC (sc-2898); avidin-PE-Cy7 (sc-3769); avidin-APC-Cy7 (sc-3780).


参考文献

1. Green, N.M. 1975. Adv. Protein Chem. 29 : 85-133. PMID: 237414

2. Bruch, R.C. and White, H.B. 1982. Biochemistry. 21(21): 5334-5341. PMID: 6816268

3. Gitlin, G. et al. 1987. Biochem. J. 242(3): 923-926. PMID: 3109401

4. Zuk, P.A. and Elferink, L.A. 2000. J. Biol. Chem. 275(35): 26754-26764. PMID: 10837464

Appearance :
Lyophilized powder
Physical State :
Solid
Derived From :
chicken egg whites
Solubility :
Soluble in water, 0.1 M phosphate buffer, pH 6.8 (1 mg/ml), dH2O, and dilute buffer.
保存方法 :
Desiccate at 4° C
試験・研究用以外には使用しないでください。 臨床及び体外診断には使用できません。
WGK Germany :
3
RTECS :
CL1590000
Merck Index :
14: 886
MDL Number :
MFCD00130572
EC Number :
215-783-6

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