PROTEIN G SEPHAROSE 4 FF, 5 ML

by Cytiva


  • 17061801 | PROTEIN G SEPHAROSE 4 FF, 5 ML
  • 17061801 | PROTEIN G SEPHAROSE 4 FF, 5 ML
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Product Description

Protein G Sepharose 4 Fast Flow resin, 5 mL

High binding capacity: approximately 20 mg human IgG per mL resin

Broadspectrum: binds to a broad range of IgG species and subclasses

Complements Protein A resins: unlike protein A, protein G binds all human and mouse IgG subclasses, including human IgG3 and mouse IgG1 as well as all rat IgG subclasses

No specific albumin binding: recombinant protein G has been genetically engineered to remove the albumin binding region

Minimal leaching: optimized coupling method minimizes leaching of recombinant protein G and improves binding capacity for IgG

Wide range of formats: including loose resin packs from 5 mL to 5 L, for manual or automated antibody purification and immunoprecipitation procedures

Protein G Sepharose 4 Fast Flow is a good first choice for generalpurpose capture of antibodies at laboratory scale. Compared to protein Abased resins, it binds a broader range of immunoglobulins from eukaryotic species and more classes of IgG.

Specifications
Inventory Number:
GEH17061801EA
Part Number:
17061801
Supplier:
Cytiva
Supplier's Lead Time:
Call for Lead Time
Quantity:
1 per EA
Contract Availability:
GSA
Country of Origin:
SWEDEN
Application_5:
Chromatography system|Manual
Chromatography technique:
Antibody affinity chromatography
Format_6:
Bulk resin
Ligand:
Recombinant protein G lacking albumin-binding region, produced in E. coli
Ligand Coupling Method:
Cyanogen bromide activation
Ligand Density:
2 mg Protein G/ml medium
Matrix:
cross-linked agarose, 4%, spherical
Pack size:
5 mL
Particle size, d50V:
~90 µm
pH stability, CIP:
2–10
pH stability, operational:
3–9
Pressure/flow characteristics:
Pressure/flow characteristics: 150-250 cm/h at <0.1 MPa in a XK 50/60 column with 5 cm diameter and 25 cm bed height (at 20⁰C using buffers with the same viscosity as water).
Scale:
Lab|Process
Storage:
2 to 8°C, 20% Ethanol
Additional Information

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