Bovine albumin

Bovine Serum Albumin (BSA) is a 583-residue protein consisting of three homologous all-α domains, organized in a heart-shaped structure. BSA is a globular protein that is used in numerous biochemical applications.

Bovine serum albumin is a protein which has a key role in regulating blood colloidal osmotic pressure. A water-soluble protein composed of 583 amino acids, BSA has a calculated molecular weight of 66,430 Daltons. Six α-helices form three homologous domains of BSA. Depending on pH, BSA undergoes reversible conformational isomerization. The native structure of the protein becomes reactive and flexible on heating.This BSA product is specifically evaluated and tested for the following properties:Very low protease content / protease-freeVery low fatty acid content / fatty acid-freeProtease-free BSA is especially useful for applications like:Enzyme assaysProtein-based assaysProtease-sensitive techniques that include:a. Enzyme immunoassay (EIA)b. Nucleic acid hybridizationc. Radioimmunoassay (RIA)

Acetylated BSA may be used as a positive control for ELISA or WB when employing an acetyl-lysine monoclonal or polyclonal antibody. Cayman’s Acetyl Lysine Monoclonal Antibody (Clone 7F8) can detect less than 1 ng of this positive control by immunoblotting. Dilutions from a 1 mg/ml stock solution and 2X Laemmli Buffer may be prepared for WB use. For example, dissolve the 1 mg lyophilized protein in 1 ml of purified water (aliquot and freeze for later, use as needed), then make ten-fold dilutions until the desired concentration range is obtained. Finally dilute the product 1:1 in 2X Laemmli Buffer. Incubate the prepared sample for five minutes in boiling water followed by five minutes on ice prior to loading gels.Histone subunit modifications such as lysine acetylation are regulated by the activity of histone acetyltransferases (HATs) and histone deacetylases (HDACs). Epigenetic modifications such as protein acetylation directly influence cellular genetic programs including those contributing to cancer cell viability.

Crystalline powder

The word bovine means “cow,” and bovine serum albumin (BSA) is a protein that comes from cows. In particular, BSA is a type of protein called albumin, which is found in large amounts in the blood of cows. Blood is a mixture of red blood cells, which is why blood looks red, and many different types of proteins that are dissolved in water. If the cells in blood were removed, you would be left with a clear liquid, called serum. Thus, BSA is the albumin protein that is found in the blood of cows. In the blood, the job of albumin is to carry other proteins from place to place.

Serum is separated from bovine blood as raw material, and it is obtained by classification and precipitation with ammonium sulfate, and then refined by caprylic acid treatment.

Suitable for cell culture media supplement.

Suitable for cell culture media supplement.Bovine serum albumin (BSA) Fraction V has uses in many applications such as stabilizing proteins in solution, blocking non-specific binding in immuno-assays, and as a protein standard in various protein assays.Stabilizer for proteins and enzymes in solutionBlocking agent for immuno-assays (ie, western blot, IHC, IF)Minimizes non-specific antibody bindingIgG- and protease-free50 g of solid powderBovine serum albumin (BSA) is commonly used as a stabilizing agent for proteins and enzymes, including dilute solutions of antibody. It is also used as a blocking agent to reduce non-specific antibody binding in immuno-detection procedures such as western blotting, immunofluorescence, and IHC. It is also suitable for use in protease sensitive assays such as RIA and EIA, as well as nucleic acid hybridization. This BSA is IgG- and protease-free.

Select the right albumin for your application with the Albumin Selection GuideBSA has various uses in molecular biology applications, such as:As an added component in solutions of enzymes or of other proteins, to prevent adhesion of the enzyme or other protein of interest to the reaction tube surface or to pipette surfacesAs an inert enzyme or protein stabilizer during incubation, to allow the enzyme or protein of interest to function properly