Native Ovalbumin (OVA)

卵白蛋白(OVA)天然蛋白

[ PROPERTIES ]

Source: Natural Extract

Host: Egg Whites

Tissue Specificity: Egg Whites.

Purity: >90% as determined by SDS-PAGE.

Purification Methods: Salt co-precipitation and ionic-Exchange chromatography

Traits: Freeze-dried powder

Buffer Formulation: 10mM PBS, pH7.4, containing 5% trehalose.

Original Concentration: 200µg/mL

Applications: Positive Control; Immunogen; SDS-PAGE; WB.

(May be suitable for use in other assays to be determined by the end user.)

Predicted isoelectric point: 4.7

Predicted Molecular Mass: 43kDa

Accurate Molecular Mass: 44kDa

[ USAGE ]

Reconstitute in 10mM PBS (PH7.4) to a concentration of 0.1-1.0 mg/mL. Donotvortex.

[ STORAGE AND STABILITY ]

Storage: Avoid repeated freeze/thaw cycles.

Store at 2-8ºC for one month.

Aliquot and store at -80ºC for 12 months.

Stability Test: The thermal stability is described by the loss rate. The lossratewas determined by accelerated thermal degradation test, that is, incubatetheprotein at 37ºC for 48h, and no obvious degradation and precipitationwereobserved. The loss rate is less than 5% within the expiration dateunderappropriate storage condition.

[ IDENTIFICATION ]

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