| 產(chǎn)品編號 | bs-0283P-BF555 |
| 英文名稱 | Ovalbumin, BF555 conjugated |
| 中文名稱 | BF555標(biāo)記的雞卵白蛋白（高純度） |
| 別 名 | OVA; Ovalbumin (Egg White); Albumin from chicken egg white; Albumin from hen egg white, Ovalbumins; Gal d II; Egg albumin; Plakalbumin; Gal d 2; OVA/BF555; OVA BF555; OVA-BF555; OVA(BF555); BF555 conjugated OVA. 熒光素BF555標(biāo)記雞卵白蛋白 |
| 克 隆 號 | |
| 理論分子量 | kDa |
| 檢測分子量 | |
| 性 狀 | Liquid |
| 濃 度 | 1mg/ml |
| 緩 沖 液 | 10 mM TBS (pH=7.4) with 0.02% Proclin300 and 50% glycerol. |
| 保存條件 | Shipped at 4℃. Store at -20 °C for one year. Avoid repeated freeze/thaw cycles. |
| 注意事項(xiàng) | This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications. |
| 產(chǎn)品介紹 |
Chicken Ovalbumin is the major protein in the "white" of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoid and lysozyme. It belongs to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans. Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear whether ovalbumin at this site plays a specific role in shell mineralisation. |
