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Avidins

Avidins structure

Avidins 

structure
  • CAS No:

    1405-69-2

  • Chemical Name:

    Avidins

  • Synonyms:

    Avidins;Avidin;Glycoproteins,specific or class,avidins;LumAvidin;Neutralite Avidin;Glycoprotein avidin;Protein avidin

  • Categories:

    Biochemical Engineering  >  Polypeptide

Description

A protein occurring in egg white, where it constitutes approximately 0.2% of the total protein. It has the property of combining firmly with biotin and rendering it unavailable to organisms, since proteolytic enzymes do not destroy the avidin–biotin complex. Avidin loses its ability to combine with biotin when subjected to heat; hence cooked egg white does not lead to biotin deficiency.

Avidins Basic Attributes

215-783-6

Characteristics

White lyophilized powder

2-8°C

Safety Information

NONH for all modes of transport

3

20/21/22-36/37/38

22-24/25-36-26

CL1590000

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Avidins Use and Manufacturing

Avidin egg white was used in an assay using functionalized xenon as a biosensor to detect biotin-avidin binding. Egg white was used at 80 nmol.

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