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Avidin Protein (AVD)

This Native Avidin protein is produced in Chicken eggs.
Catalog No. ABIN934745

Quick Overview for Avidin Protein (AVD) (ABIN934745)

Target

See all Avidin (AVD) Proteins
Avidin (AVD)

Protein Type

Native

Origin

  • 11
  • 10
Chicken

Source

  • 9
  • 4
  • 1
Chicken eggs
  • Characteristics

    Purified Avidin protein from hen egg white
    Protein Source: Chicken egg white

    Purification

    Chromatographic Techniques
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  • Application Notes

    Each Investigator should determine their own optimal working dilution for specific applications.

    Restrictions

    For Research Use only
  • Format

    Lyophilized

    Buffer

    Lyophilized from 0.02 M K3PO4, pH 7.2, with 0.12 M NaCl, 10 mg/mL BSA, and 0.01 % gentamicin supfate. Immunoglobulin and Protease free. DO NOT add NaN3.

    Preservative

    Sodium azide

    Precaution of Use

    WARNING: Reagents contain sodium azide. Sodium azide is very toxic if ingested or inhaled. Avoid contact with skin, eyes, or clothing. Wear eye or face protection when handling. If skin or eye contact occurs, wash with copious amounts of water. If ingested or inhaled, contact a physician immediately. Sodium azide yields toxic hydrazoic acid under acidic conditions. Dilute azide-containing compounds in running water before discarding to avoid accumulation of potentially explosive deposits in lead or copper plumbing.

    Handling Advice

    Avoid repeated freeze/thaw cycles.

    Storage

    4 °C/-20 °C

    Storage Comment

    Store at 4 °C until reconstitution. Following reconstitution aliquot and freeze at -20 °C for long term storage.
  • Target

    Avidin (AVD)

    Alternative Name

    Avidin

    Background

    Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians deposited in the whites of their eggs. In chicken egg white, avidin makes up approximately 0.05 % of total protein (approximately 1.8 mg per egg). The tetrameric protein contains four identical subunits (homotetramer), each of which can bind to biotin (Vitamin B7, vitamin H) with a high degree of affinity and specificity.
    Description: Chicken egg white.
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