Casein anticorps (AbBy Fluor® 350)

N° du produit ABIN886565

L’anticorps Lapin Polyclonal anti-Casein a été validé pour WB, FACS et IF (p). Il convient pour détecter Casein dans des échantillons de Boeuf (Vache).

Aperçu rapide pour Casein anticorps (AbBy Fluor® 350) (ABIN886565)

Antigène: Casein (CASA)

Reactivité: Boeuf (Vache)

Hôte: Lapin

Clonalité: Polyclonal

Conjugué: Cet anticorp Casein est conjugé à/à la AbBy Fluor® 350

Application: Western Blotting (WB), Flow Cytometry (FACS), Immunofluorescence (Paraffin-embedded Sections) (IF (p))

Détail du produit anti-Casein anticorps (AbBy Fluor® 350)

Réactivité croisée: Boeuf (Vache), Humain, Souris

Homologie: Cow

Purification: Purified by Protein A.

Immunogène: Casein protein from bovine milk

Isotype: IgG

Information d'application

Indications d'application: IF(IHC-P) 1:50-200

Restrictions: For Research Use only

Stockage

Format: Liquid

Concentration: 1 μg/μL

Buffer: Aqueous buffered solution containing 0.01M TBS ( pH 7.4) with 1 % BSA, 0.03 % Proclin300 and 50 % Glycerol.

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.

Stock: -20 °C

Stockage commentaire: Store at -20°C. Aliquot into multiple vials to avoid repeated freeze-thaw cycles.

Date de péremption: 12 months

Détails sur Casein

Antigène: Casein (CASA)

Autre désignation: Casein

Sujet:

Synonyms: NULL

Background: Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus. Casein from bovine milk is a phosphoprotein. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: _-s1 casein, _-s2 casein, _-casein, and _-casein. Casein is proposed to be the main protective constituent in milk.