S2519
Anti-Soy Protein antibody produced in rabbit
fractionated antiserum, buffered aqueous solution
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1 ML
MXP 14,528.00
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1 ML
MXP 14,528.00
About This Item
Productos recomendados
origen biológico
rabbit
Nivel de calidad
conjugado
unconjugated
forma del anticuerpo
fractionated antiserum
tipo de anticuerpo
primary antibodies
clon
polyclonal
Formulario
buffered aqueous solution
reactividad de especies
soy
técnicas
dot blot: 1:500
indirect ELISA: 1:5,000
Condiciones de envío
dry ice
temp. de almacenamiento
−20°C
modificación del objetivo postraduccional
unmodified
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Descripción general
Some cross-reaction is observed with extracts from wheat flour and ovalbumin; no cross-reaction is observed with extracts from maize, rice, potato flour, casein, or meat.
Soy protein is obtained from soybeans. This legume is free of cholesterol and is low in saturated fat. It is mainly used as a replacement for animal proteins in an individual′s diet. This vegetable food has all eight essential amino acids. Soy protein can be used as meat extenders or analogues.
Inmunógeno
renatured soy protein extracted from soy acetone powder with hot urea.
Aplicación
Anti-Soy Protein antibody produced in rabbit has been used in:
- enzyme-linked immunosorbent assay (ELISA)
- supershift analysis
- fluorescent imaging
- immunostaining to probe polyvinylene diflouride (PVDF)-bound proteins for cross-reactivity
Anti-Soy Protein antibody produced in rabbit was used for soy quantification in natural rubber latex glove extracts by ELISA at 1:2000 dilution. It was used as a control in supershift analysis of growth-hormone-induced protein binding to lactogenic hormone-responsive region.
Acciones bioquímicas o fisiológicas
Soy protein is a rich source of isoflavones that act as estrogen analogs. They exert both estrogenic and anti-estrogenic effects depending on the tissue in which they act. Isoflavones effect the lipid and bone metabolism and may act as a potential alternative to estrogen in post-menopausal women.
Descripción de destino
Soy protein in a variety of forms is the basis of many low cholesterol foods and may also be incorporated in animal meat products.
Forma física
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide.
Cláusula de descargo de responsabilidad
Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.
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Código de clase de almacenamiento
10 - Combustible liquids
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
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D L Alekel et al.
The American journal of clinical nutrition, 72(3), 844-852 (2000-09-01)
No published studies have directly examined the effect of soy protein with isoflavones on bone or bone turnover in perimenopausal women. Our objective was to determine the effects of 24 wk of consumption of soy protein isolate with isoflavones (80.4
Soy protein
Montgomery KS
The Journal of perinatal education, 12(3), 42-42 (2003)
Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women.
S M Potter et al.
The American journal of clinical nutrition, 68(6 Suppl), 1375S-1379S (1998-12-16)
The effects of soy protein (40 g/d) containing moderate and higher concentrations of isoflavones on blood lipid profiles, mononuclear cell LDL receptor messenger RNA, and bone mineral density and content were investigated in 66 free-living, hypercholesterolemic, postmenopausal women during a
Priyae Brath Gautam et al.
Journal of food science and technology, 54(13), 4213-4219 (2017-12-01)
A lateral flow based detection method for ascertaining the presence of soymilk in whole bovine milk has been described. The method uses commercially available rabbit anti-soy protein antibodies conjugated to gold nanoparticles (AuNPs) wherein soymilk protein in adulterated milk and
Marion Busch et al.
The Journal of investigative dermatology, 128(4), 890-896 (2007-12-01)
Currently, most medical gloves are produced with a low content of natural rubber latex (NRL) protein. However, they may be substituted by proteins of foreign origin to maintain specific properties of the material. The aim of this study was to
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