NEWENTRY
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Official Full Name
Immunoglobulin Y -
Overview
Immunoglobulin Y (abbreviated as IgY) is a type of immunoglobulin which is the major antibody in bird, reptile, and lungfish blood. It is also found in high concentrations in chicken egg yolk. As with the other immunoglobulins, IgY is a class of proteins -
Synonyms
IgY
| Cat.# | Product name | Source (Host) | Species | Tag | Protein Length | Price |
|---|---|---|---|---|---|---|
| NEWENTRY-718H | Recombinant Human NEWENTRY, 777-907aa, Fc Chimera | HEK293 | Human | Fc | 1-700 a.a. |
|
| NEWENTRY-720H | Recombinant Human NEWENTRY, Fc Chimera | HEK293 | Human | Fc | 1-700 a.a. |
|
Involved Pathway
NEWENTRY involved in several pathways and played different roles in them. We selected most pathways NEWENTRY participated on our site, such as , which may be useful for your reference. Also, other proteins which involved in the same pathway with NEWENTRY were listed below. Creative BioMart supplied nearly all the proteins listed, you can search them on our site.
| Pathway Name | Pathway Related Protein |
|---|
Protein Function
NEWENTRY has several biochemical functions, for example, . Some of the functions are cooperated with other proteins, some of the functions could acted by NEWENTRY itself. We selected most functions NEWENTRY had, and list some proteins which have the same functions with NEWENTRY. You can find most of the proteins on our site.
| Function | Related Protein |
|---|
Interacting Protein
NEWENTRY has direct interactions with proteins and molecules. Those interactions were detected by several methods such as yeast two hybrid, co-IP, pull-down and so on. We selected proteins and molecules interacted with NEWENTRY here. Most of them are supplied by our site. Hope this information will be useful for your research of NEWENTRY.
Resources
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References
- Schneck, E; Berts, I; et al. Neutron reflectometry from poly (ethylene-glycol) brushes binding anti-PEG antibodies: Evidence of ternary adsorption. BIOMATERIALS 46:95-104(2015).
- Ulrichs, T; Drotleff, AM; et al. Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR. FOOD CHEMISTRY 172:909-920(2015).
