catalog number :
MBS143053
products type :
Native Protein
products full name :
Avidin
products short name :
Avidin
products name syn :
Avidin; Avidin; Avidin; AVD; AVID; Avidin
other names :
avidin; Avidin; avidin; mature avidin; avidin
other gene names :
AVD; AVD
uniprot entry name :
AVID_CHICK
purity :
Greater than 98.0% as determined by SDS-PAGE.
form :
Sterile Filtered white lyophilized powder.
storage stability :
Lyophilized Avidin although stable at room temperature for 3 weeks, should be stored desiccated below -18 degree C. Upon reconstitution Avidin should be stored at 4 degree C between 2-7 days and for future use below -18 degree C.For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).Please prevent freeze-thaw cycles.
other info2 :
Solubility: It is recommended to reconstitute the lyophilized Avidin in sterile 18M Omega -cm H2O not less than 100 ug/ml or more than 10mg/ml solutions. Activity: 14.39 units/mg protein. 1 Worthington unit will bind 1 ug of D-Biotin at pH 8.9.
products categories :
RECOMBINANT & NATURAL PROTEINS; Natural Proteins; Avidin
products description :
Description: Avidin is a glycosylated polypeptide chain having a molecular mass of 68kDa and containing 4 subunits each with a binding site for biotin. The Avidin is purified by affinity chromatographic techniques.The purification procedure ensures minimal contamination by other proteins or DNA.The resulting high activity and purity of the product gives very low non-specific binding (NSB). Introduction: Avidin is a tetrameric protein of 4 identical subunits (homotetramer) each of which can bind to biotin with a high degree of affinity and specificity. Avidin molecular weight in its tetrameric form is estimated to be between 66-69 kDa. Avidin is produced in the oviducts of birds, reptiles and amphibians and is subsequently deposited in the whites of their eggs. In the chicken egg white, avidin makes up roughly 0.05% of total protein (approximately 1.8 mg per egg). 10% of Avidin's molecular weight is ascribed to carbohydrate content which is composed of four to five mannose and three N-acetylglucosamine residues. Avidin has at least three distinctive oligosaccharide structural type which are similar in structure and composition. The dissociation constant (KD) of avidin is approximately 10-15M, making it one of the strongest known non-covalent bonds.
ncbi acc num :
NP_990651.1
ncbi gb acc num :
NM_205320.1
ncbi mol weight :
16,768 Da