| 產(chǎn)品編號 | bs-0432R-BF594 |
| 英文名稱 | Rabbit Anti-Chicken IgY, BF594 conjugated |
| 中文名稱 | BF594標(biāo)記的兔抗雞IgY H&L抗體 |
| 別 名 | Egg yolk immunoglobulin; IgY. |
| 抗體來源 | Rabbit |
| 克隆類型 | Polyclonal |
| 克 隆 號 | |
| 交叉反應(yīng) | Chicken |
| 產(chǎn)品應(yīng)用 |
not yet tested in other applications. optimal dilutions/concentrations should be determined by the end user. |
| 理論分子量 | kDa |
| 檢測分子量 | |
| 性 狀 | Liquid |
| 濃 度 | 1.0 mg/ml |
| 免 疫 原 | Native Chicken IgY |
| 亞 型 | IgG |
| 純化方法 | affinity purified by Protein A |
| 緩 沖 液 | 10 mM TBS (pH=7.4) with 1% BSA, 0.02% Proclin300 and 50% glycerol. |
| 保存條件 | Store at -20℃ for one year. Avoid repeated freeze/thaw cycles. |
| 注意事項(xiàng) | This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications. |
| 產(chǎn)品介紹 |
In chickens, immunoglobulin Y is the functional equivalent to Immunoglobulin G (IgG). Like IgG, it is composed of two light and two heavy chains. Structurally, these two types of immunoglobulin differ primarily in the heavy chains, which in IgY have a molecular mass of about 65,100 atomic mass units (amu), and are thus larger than in IgG. The light chains in IgY, with a molar mass of about 18,700 amu, are somewhat smaller than the light chains in IgG. The molar mass of IgY thus amounts to about 167,000 amu. The steric flexibility of the IgY molecule is less than that of IgG.Functionally, IgY is partially comparable to Immunoglobulin E (IgE), as well as to IgG. However, in contrast to IgG, IgY does not bind to Protein A, to Protein G, or to cellular Fc receptors. Furthermore, IgY does not activate the complement system. The name Immunoglobulin Y was suggested in 1969 by G.A. Leslie and L.W. Clem, after they were able to show differences between the immunoglobulins found in chicken eggs, and immunoglobulin G. Other synonymous names are Chicken IgG, Egg Yolk IgG, and 7S-IgG. 雞卵黃免疫球蛋白G抗體是一種7S免疫球蛋白，與哺乳動物IgG略有不同。該蛋白質(zhì)分子量約為180kDa，含兩個亞單位，即67～70kDa的重鏈和22～30kDa的輕鏈，又稱IgY（Yolk immunoglobulin），存在于免疫后母雞的卵黃中。 |
