Steptavidin, a bacterial protein isolated from Streptomyces avidinii, is similar to egg-white avidin in its ability to bind biotin, and has been used as a replacement for egg-white avidin because of its more favorable chemical properties.
Physical State: Freeze-dried powder
Storage: Store freeze-dried powder at 2-8°C. When ready to use, rehydrate with indicated volume of d. water and centrifuge if not clear. Product is stable for about 6 weeks at 2-8°C as an undiluted liquid. Prepare working dilution fresh each day. For extended storage after rehydration, add an equal volume of glycerol ( ACS grade or better) for a final concentration of 50%, and store at -20°C as a liquid. Note: after the addition of glycerol, the concentration of protein and buffer salts is one-half of the original. Alternatively, aliquot and freeze the product at -70°C or below in the absence of glycerol. Avoid repeated freezing and thawing.
Expiration date: one year from date of rehydration. However, the expiration date may be extended if the product is stored according to the recommendation and the test results are acceptable for its intended use.
Buffer: 0.01M Sodium Phosphate, 0.25M NaCl, pH 7.6
Stabilizer: 15 mg/ml Bovine Serum Albumin (IgG-Free, Protease-Free)
Preservative: None (Warning: Use of sodium azide as a preservative will substantially inhibit the enzyme activity of horseradish peroxidase.)
Suggested Working Concentration or Dilution Range:
ELISA:- 1-2 µg / ml
Western Blot:- 0.01-0.1 µg / ml
Histo-/Cyto-Chemistry:- 1-2 µg / ml
Dilution factors are presented in the form of a range because the optimal dilution is a function of many factors, such as antigen density, permeability, etc. The actual dilution used must be determined empirically.
Streptavidin, HRP conjugated
- Product Code: S80014-1mg