Protein G Streptococcus Protein

CAT#: RA101B

Protein G streptococcus protein, 0.5 mg

Specifications

Product Data

• Species: Streptococcus
• Concentration: lot specific
• Purity: : This product was prepared from chromatographically pure Protein G.
• Conjugation: Biotin
• Buffer: State: Lyophilized (sterile filtered) Ig fraction.
  Buffer System: 0.02M Potassium Phosphate, 0.15M Sodium Chloride, pH 7.2 containing 10 mg/ml BSA (Immunoglobulin and Protease free) as stabilizer and 0.01% (w/v) Sodium Azide as preservative.
  Label: Biotin
  Presentation Label: Biotin
• Reconstitution: Restore with 0.5 ml of deionized water (or equivalent).
  For extended storage, mix product with Glycerol to 50%
• Preparation: Lyophilized (sterile filtered) Ig fraction.
• Applications: ELISA : 1/20,000-1/200,000.
  Western Blot: 1/10,000-1/40,000.
  Immunochemistry: 1/1,000-1/5,000.
• Protein Description: Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-biotin and anti-Protein G. No reaction was observed against anti-Protein A.
• Storage: Prior to reconstitution store at 2-8°C.
  Following reconstitution store the protein 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.

Reference Data

• Summary: Protein G is a bacterial protein derived from the cell wall of certain strains of b-hemolytic Streptococcci. It binds with high affinity to the Fc portion of various classes and subclasses of immunoglobulins from a variety of species. Protein G binds to all IgG subclasses from human, mouse and rat species. It also binds to total IgG from guinea pig, rabbit, goat, cow, sheep, and horse.
  Protein G binds preferentially to the Fc portion of IgG, but unlike Protein A can also bind to the Fab region, making it useful for purification of F(ab') fragments of IgG. Due to it's affinity for the Fc region of many mammalian immunoglobulins, protein G is considered a universal reagent in biochemistry and immunology.