Soy protein is a protein that is isolated from soybean. It is made from dehulled, defatted soybean meal. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
Applications:
Suitable for use in ELISA and Western Blot. Other applications not tested.
Recommended Dilution:
Capture ELISA: 2-5ug/ml
Western Blot: 0.1-1ug/ml
Optimal dilutions to be determined by the researcher.
Recommended Secondary Antibodies: I1906 IgY, Chicken Pab Rb x Ch I1906-10 IgY, Chicken (HRP) Rb x Ch I1906-12 IgY, Chicken (FITC) Rb x Ch I1906-14 IgY, Chicken (AP) Rb x Ch
Storage and Stability:
May be stored at 4 degrees C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20 degrees C. Aliquots are stable for 12 months. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
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