OVA
Reactivité: Avian
WB, ELISA
Hôte: Souris
Monoclonal
3G2E1D9-3D5F4A8-3G1E1D9
unconjugated
Indications d'application
Optimal working dilution should be determined by the investigator.
Restrictions
For Research Use only
Format
Liquid
Buffer
0.02 M Potassium Phosphate, 0.12 M Sodium Chloride, pH 7.2, 0.01 % (w/v) Sodium Azide, None
Agent conservateur
Sodium azide
Précaution d'utilisation
This product contains sodium azide: a POISONOUS AND HAZARDOUS SUBSTANCE which should be handled by trained staff only.
Conseil sur la manipulation
Avoid repeated freezing and thawing.
Stock
4 °C/-20 °C
Stockage commentaire
Store undiluted at 2-8 °C for one month or (in aliquots) at -20 °C to -80 °C for longer. Centrifuge product if not completely clear after standing at room temperature.
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. Anti Ovalbumin Antibody recognizes Ovalbumin that is the main protein found in egg white. Ovalbumin makes up 60-65 % of the total protein. Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. The function of ovalbumin is unknown, although it is presumed to be a storage protein.Synonyms: Allergen Gal d II, Egg albumin, Plakalbumin, SERPINB14