||Purified Avidin protein from hen egg whiteAvidin 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.
||Chicken egg white
||Lyophilized from 0.02M K3PO4, pH 7.2, with 0.15M NaCl, 10 mg/ml BSA, and 0.01% gentamicin supfate. Immunoglobulin and Protease free. DO NOT add NaN3.
||Avidin protein was chromatographically purified.
||Small volumes of AVD protein may occasionally become entrapped in the seal of the product vial during shipment and storage. If necessary, briefly centrifuge the vial on a tabletop centrifuge to dislodge any liquid in the container`s cap. Certain products may require to ship with dry ice.
||Store at 4 deg C until reconstitution. Following reconstitution aliquot and freeze at -20 deg C for long term storage. Avoid repeated freeze/thaw cycles.
||This product is for research use only. Not for use in diagnostic or therapeutic procedures.