Soy protein is a protein that is isolated from soybean.
It is made from dehulled, defatted soybean meal.
Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates.
Soy protein isolate has been used since 1959 in foods for its functional properties.
Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
Applications:Suitable for use in ELISA and Western Blot.
Other applications not tested.
Recommended Dilution:Optimal dilutions to be determined by the researcher.
Storage and Stability:May be stored at 4°C for short-term only.
Aliquot to avoid repeated freezing and thawing.
Store at -20°C.
Aliquots are stable for 12 months.
For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
Labeled with horseradish peroxidase (HRP).
Sodium azide is a potent inhibitor of peroxidase and should not be added to HRP conjugates.
仕様
Size：100ug
Host：chicken
Grade：Affinity Purified
Purity：Purified by immunoaffinity chromatography.
Form：Supplied as a liquid in PBS, pH 7.2, 0.01% thimerosal, 50% glycerol. Labeled with Horseradish Peroxidase (HRP).
Specificity：Recognizes Soy Protein.
Isotype：IgY
Calc Applications Abbrev：E WB
Immunogen：Soy (Glycine max) flour protein extract.
