Protein G, immobilized on cross-linked 4% agarose,
Formulário
powder
capacidade
≥15 mg/mL, gel binding capacity (human IgM)
temperatura de armazenamento
−20°C
Descrição geral
protein G, attached to 4% cross-linked beaded agarose, stabilized with lactose which must be removed prior to use by washing gel onto filter; 1 g powder yields ~4 mL swollen gel
We have developed a new method for determining the DNA-binding specificity of proteins. In DIP-chip (DNA immunoprecipitation with microarray detection), protein.DNA complexes are isolated from an in vitro mixture of purified protein and naked genomic DNA. Whole-genome DNA microarrays are
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