| 產(chǎn)品編號 | bs-0432G-BF488 |
| 英文名稱 | Goat Anti-Chicken IgY antibody |
| 中文名稱 | BF488標(biāo)記的山羊抗雞IgY抗體 |
| 別 名 | Egg yolk immunoglobulin; IgY |
| 抗體來源 | Goat |
| 克隆類型 | Polyclonal |
| 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. |
| 免 疫 原 | Native Chicken IgY |
| 亞 型 | IgG |
| 純化方法 | affinity purified by Protein G |
| 保存條件 | Store at -20℃ stable for 2 years (lyophilized powder). Avoid repeated freeze/thaw cycles. |
| 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. |
