Heat Shock Fractionated

The heat shock fractionation process of heat and pH adjustment relies on the addition of a protein stabilizer. This addition allows the albumin to tolerate the increased temperature of > 65°C. Most other plasma proteins denature and precipitate during this process yielding an albumin with increased purity.

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A3733 Bovine Serum Albumin lyophilized powder, ≥98% (agarose gel electrophoresis)
A3983 Bovine Serum Albumin lyophilized powder, essentially γ-globulin free, ≥98% (agarose gel electrophoresis)
A3608 Bovine Serum Albumin lyophilized powder, ≥96% (agarose gel electrophoresis)
A3858 Bovine Serum Albumin lyophilized powder, Protease, essentially free, ≥98% (agarose gel electrophoresis)