Casein antibody (Cy5)

Catalog No. ABIN728522

The Rabbit Polyclonal anti-Casein antibody has been validated for WB, FACS and IF (p). It is suitable to detect Casein in samples from Cow.

Quick Overview for Casein antibody (Cy5) (ABIN728522)

Target: Casein (CASA)

Reactivity: Cow

Host: Rabbit

Clonality: Polyclonal

Conjugate: This Casein antibody is conjugated to Cy5

Application: Western Blotting (WB), Flow Cytometry (FACS), Immunofluorescence (Paraffin-embedded Sections) (IF (p))

Product Details anti-Casein Antibody (Cy5)

Cross-Reactivity: Cow, Human, Mouse

Predicted Reactivity: Cow

Purification: Purified by Protein A.

Immunogen: Casein protein from bovine milk

Isotype: IgG

Application Details

Application Notes: IF(IHC-P) 1:50-200

Restrictions: For Research Use only

Handling

Format: Liquid

Concentration: 1 μg/μL

Buffer: Aqueous buffered solution containing 0.01M TBS ( pH 7.4) with 1 % BSA, 0.03 % Proclin300 and 50 % Glycerol.

Preservative: Sodium azide

Precaution of Use: This product contains Sodium azide: a POISONOUS AND HAZARDOUS SUBSTANCE, which should be handled by trained staff only.

Storage: -20 °C

Storage Comment: Store at -20°C. Aliquot into multiple vials to avoid repeated freeze-thaw cycles.

Expiry Date: 12 months

Target Details for Casein

Target: Casein (CASA)

Alternative Name: Casein

Background:

Synonyms: NULL

Background: Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus. Casein from bovine milk is a phosphoprotein. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: _-s1 casein, _-s2 casein, _-casein, and _-casein. Casein is proposed to be the main protective constituent in milk.