05479
牛血清白蛋白 来源于牛血清
fraction V, essentially protease free, ≥92% (GE)
别名:
BSA, 牛白蛋白, 牛血清白蛋白
biological source
bovine
assay
≥92% (GE)
form
lyophilized powder
quality
essentially protease free
Quality Level
mol wt
Mr ~67000
purified by
heat shock fractionation
loss
≤5% loss on drying
solubility
H2O: 40 mg/mL at 20 °C, clear to very faintly turbid, colorless to slightly yellow, H2O: slightly soluble
foreign activity
protease ≤0.005 U/mg
storage temp.
2-8°C
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Application
Albumin from bovine serum has been used for blocking the non-specific protein binding surface areas. It has also been used as a standard for evaluating the concentration of protein by using Bradford method.
Biochem/physiol Actions
BSA的某些构象和初级序列表位是人类对牛肉和牛奶过敏中的可疑过敏原。
Bovine serum albumin also referred to as BSA or Fraction V is a protein isolated from cows. BSA can block vacant binding sites in enzyme-linked immunosorbent assay (ELISA) in both poly-l-lysine (PLL)-treated as well as non-treated microwells. It can also triggers the insulin dependent diabetes mellitus.
Preparation Note
血清白蛋白可能也会被称为Fraction V。该命名惯例取自使用冷乙醇沉淀对血清蛋白进行分级的原始Cohn法。 血清白蛋白可在采用Cohn′法的第五乙醇分级中发现。 从此，有些人便开始使用“Fraction V”这一术语来描述血清白蛋白，无论使用的是什么制备方法。 也有人在使用该术语来描述通过乙醇分级方法而纯化得到血清白蛋白，而这种方法是相对于原始的Cohn法一直在得到高度的改良。Sigma-Aldrich生产和分销从各种主要方法纯化得到的血清白蛋白，包括真正的Cohn分级法、改良的乙醇分级方法、热休克和色谱法。 更多的纯化步骤包括结晶或木炭过滤。
采用热休克进行初次分级分离。
Other Notes
可能实行销售限制
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
新产品
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ELISA provides a highly sensitive procedure for quantitating antigens and antibodies. In that assay, microwells are coated initially with a specific ligand and then saturated with inert molecules to minimize nonspecific background. Coating can be improved by pretreating the microwells
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Cow's milk has been implicated as a possible trigger of the autoimmune response that destroys pancreatic beta cells in genetically susceptible hosts, thus causing diabetes mellitus. Studies in animals have suggested that bovine serum albumin (BSA) is the milk protein
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