Allophycocyanin streptavidin is supplied in 0.01M Tris pH 7.6, containing 0.25 NaCl, 15 mg/ml BSA and 0.05% sodium azide as a preservative.
Storage and Handling
The lyophilized streptavidin is stable when stored at 2-8°C. After reconstitution the streptavidin may be stored as an undiluted liquid at 2-8°C for six weeks. For extended storage as a liquid store product at –20°C in a manual defrost freezer. Avoid Repeated Freeze Thaw Cycles.
1:50 - 1:200 for most applications
Red Laser (633 nm)
Streptavidin is a biotin binding protein present in the fermentation broth of the bacterium Streptomyces avidinii. Each molecule of streptavidin can bind four molecules of biotin with a high affinity constant (Kd~10 -15). Unlike native avidin, streptavidin is not glycosylated and has a near neutral isoelectric point (pI ~ 5-6) vs a pI of 10 for native avidin.
Products are for research use only. Not for use in diagnostic or therapeutic procedures.