Acrylamide Chicken Polyclonal Antibody

CAT#: AP33027PU-N

Acrylamide chicken polyclonal antibody, Purified

Specifications

Product Data

• Applications: AP
• Recommended Dilution: Immunoaffinity Chromatography: The antibody may be used in Immune Affinity Chromatography for the isolation, purification and concentration of Acrylamide from food samples for further analysis.
  Antibody can be coupled to solid support materials.
• Host: Chicken
• Isotype: IgY
• Clonality: Polyclonal
• Immunogen: Chicken egg yolk, purified by PEG extraction
• Specificity: This antibody has a high affinity and specificity for Acrylamide.
  Target: Acrylamide, CAS no.: 79-06-1, Solubility: Water, Ethanol, Ether, Chloroform.
• Formulation: PBS, pH 7.2
  State: Purified
  State: Liquid purified IgY fraction
  Preservative: 0.02% Sodium Azide
• Concentration: lot specific
• Conjugation: Unconjugated
• Storage: Store undiluted at 2-8°C for one month or (in aliquots) at -20°C for longer.
  Avoid repeated freezing and thawing.
• Stability: Shelf life: one year from despatch.
• Background: Acrylamide is a starting material for the production of polyacrylamide, that in turn is used as a filler and in the treatment of waste water, gel electrophoresis, paper production, and in paints. Acrylamide is produced during heating of foods and it is found in coffee and other food products. The compound is neurotoxic and possesses endocrine disrupting properties.
  Acrylamide levels appear to rise as food is heated for longer periods of time. Browning during baking, frying or deep-frying will produce Acrylamide, and over-cooking foods may produce large amounts of Acrylamide. Acrylamides can also be created during microwaving. Cigarette smoking is also a major Acrylamide source. Acrylamide can cause cancer in laboratory animals at high doses, although it is not clear whether it causes cancer in humans at the much lower levels found in food.