Hyaluronic Acid Binding Protein bovine

Descrição detalhada : Karl Meyer and John Palmer first isolated hyaluronic acid (HA) from the vitreous of bovine eyes. They coined the name "hyaluronic acid" as a conjugation of two words, hyaloid (vitreous) and uronic acid. HA has an extended random coil structure in physiological solution. Due to its random-coil structure and high molecular weight (HMW), HA forms very viscose and elastic solution with a huge hydrodynamic volume., Hyaluronic acid (HA) is a linear polysaccharide consisting of a repeating disaccharide of N-acetyl D-glucosamine (GlcNAc) and D-glucuronic acid (GlcA) with 1?4 interglycosidic linkages and these disaccharide repeating units are in turn linked by ? (1?3) linkages. The number of repeating disaccharides in a HA molecule ranges from 2,000 to 25,000, which relates to a molecular mass of 106-107. The unique biological roles of HA is mainly due to the specific binding and interaction with HA-binding proteins also known as hyaladherins. Most hyaladherins is composed of a specific binding domain, also called a link module, which is composed of two ?-helices and two antiparallel ?-sheets.
Armazenamento : -20C
Embalagem : 1X.1MG