84-1083-37　Ovalbumin 100ul　O8075-06

特徴

• Chicken egg albumin (Ovalbumin) is the major protein constituent of egg whites.
• Chicken egg albumin is a phosphorylated-glycoprotein.
• From the amino acid sequence, the peptide portion of the molecule consists of 385 residues and has a molecular weight of 42.7kD.
• This sequence completely agrees with the reported m-RNA (messenger RNA) sequence.
• The carbohydrate and phosphate portions account for an additional 1428 and 160 grams per mole respectively, giving a total molecular weight of 44.3kD.
• Differential scanning calorimetry indicates the chicken egg albumin denatures at 84°C.
• Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
• It has the following amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation.
• Applications:Suitable for use in ELISA.
• Western Blot, though not tested, may potentially be used as an application.
• Other applications not tested.
• Recommended Dilution:Western Blot: 1:1000-1:5000 (ECL); See O8075-09B for positive control
• ELISA: 1:10,000-50,000Optimal dilutions to be determined by the researcher.
• Storage and Stability:May be stored at 4°C for short-term only.
• For long-term storage, aliquot and store at -20°C.
• Aliquots are stable for at least 12 months at -20°C.
• For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
• Further dilutions can be made in assay buffer.