Anti-Soy Protein antibody produced in rabbit

Some cross-reaction is observed with extracts from wheat flour and ovalbumin; no cross-reaction is observed with extracts from maize, rice, potato flour, casein, or meat.

Soy protein in a variety of forms is the basis of many low cholesterol foods and may also be incorporated in animal meat products.

Soy protein is obtained from soybeans. This legume is free of cholesterol and is low in saturated fat. It is mainly used as a replacement for animal proteins in an individual′s diet. This vegetable food has all eight essential amino acids. Soy protein can be used as meat extenders or analogues.

renatured soy protein extracted from soy acetone powder with hot urea.

Anti-Soy Protein antibody produced in rabbit has been used in:

• enzyme-linked immunosorbent assay (ELISA)
• supershift analysis
• fluorescent imaging
• immunostaining to probe polyvinylene diflouride (PVDF)-bound proteins for cross-reactivity

Anti-Soy Protein antibody produced in rabbit was used for soy quantification in natural rubber latex glove extracts by ELISA at 1:2000 dilution. It was used as a control in supershift analysis of growth-hormone-induced protein binding to lactogenic hormone-responsive region.

Soy protein is a rich source of isoflavones that act as estrogen analogs. They exert both estrogenic and anti-estrogenic effects depending on the tissue in which they act. Isoflavones effect the lipid and bone metabolism and may act as a potential alternative to estrogen in post-menopausal women.

Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide.

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