Avidin Chicken Protein

CAT#: RA103HRP

Avidin chicken protein, 2 mg

Specifications

Product Data

• Species: Chicken
• Protein Source: Egg white
• Concentration: lot specific
• Purity: This product was prepared from chromatographically pure avidin followed by extensive dialysis against the buffer stated below.
• Buffer: State: Lyophilized purified fraction.
  Buffer System: 0.02 M Potassium Phosphate, 0.15 M Sodium Chloride, pH 7.2, containing 10 mg/ml BSA (IgG and Protease free) as stabilizer and 0.01% (w/v) Gentamicin Sulfate as preservative.
  Label: Horseradish Peroxidase (HRP) conjugated.
  Presentation Label: HRP
• Reconstitution: Restore with 1.0 ml of deionized water (or equivalent).
• Preparation: Lyophilized purified fraction.
• Applications: Suitable for Immunoblotting (Western: 1/2,000-1/10,000, or Dot blot), ELISA (1/100,000; This product has been assayed against 1.0 µg of biotinylated IgG in a standard capture ELISA using ABTS (2,2'-azino-bis-[3-ethylbenthiazoline-6-sulfonic acid]) as a substrate for 30 minutes at room temperature), immuno-peroxidase electron microscopy and Immunohistochemistry (1/1,000-1/5,000) as well as other peroxidase-biotin-avidin based enzymatic assays.
• Protein Description: Avidin Peroxidase Conjugate.
• Note: Assay by Immunoelectrophoresis resulted in a single precipitin arc against anti-Avidin and anti-Peroxidase.
  
  Caution: Do Not Add Sodium Azide
• Storage: Store vial at 2-8°C prior to restoration.
  Restore with deionized water or equivalent; centrifuge product if not completely clear after standing at room temperature. This product is stable for several weeks at 2-8°C as an undiluted liquid.
  For extended storage reconstitute product with 50% glycerol instead of water and then aliquot contents and freeze at -20°C or below.
  Avoid cycles of freezing and thawing.
  Dilute only prior to immediate use.
• Stability: Shelf life: one year from despatch.

Reference Data

• RefSeq: NP_990651
• Locus ID: 396260
• Summary: avidin