Ovalbumin is a glycoprotein and the major protein of egg white.
It has a molecular weight of 43,000.
Ovalbumin is used for conjugation or immunological determinations and drug and pharmaceutical processing.
Applications:Suitable for use in Western Blot, ELISA, Immunoprecipitation and Immunohistochemistry.
Other applications not tested.
Recommended Dilutions:Western Blot: 1;1000-1:5000ELISA: 1:5000-1:25,000Immunoprecipitation: 1:100Immunohistochemistry: 1:500-1:2500Optimal dilution determined by the researcher.
Storage and Stability:Lyophilized and reconstituted products are stable for 12 months after receipt at -20°C.
Reconstitute with sterile ddH2O.
Aliquot to avoid repeated freezing and thawing.
Store 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.
Note: Sodium azide is a potent inhibitor of peroxidase and should not be added to HRP conjugates.
For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
仕様
Size：100ug
Host：rabbit
Source Antibody：chicken
Grade：Highly Purified
Purity：Purified by delipidation, salt fractionation and ion exchange chromatography
Form：Supplied as a lyophilized powder from PBS, pH 7.2, 10mg/ml BSA (IgG and Protease free), 0.01% gentamicin sulfate. Reconstitute with 100ul sterile ddH2O. Labeled with Horseradish peroxidase (HRP)
Specificity：Recognizes chicken ovalbumin. Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-peroxidase, anti-rabbit serum as well as purified and partially purified ovalbumin (Hen Egg White). Crossreactivity against ovalbumin from other tissues and species may occur.
