Insulin Porcine
Insulin Porcine is a two chain, glycosylated polypeptide chain containing 51 amino acids and having a molecular mass of 5777 Dalton.
The a and b chains are joined by two interchain disulfide bonds. The a chain contains an intrachain disulfide bond. Insulin regulates the cellular uptake, utilization, and storage of glucose, amino acids, and fatty acids and inhibits the breakdown of glycogen, protein, and fat. Insulin Porcine is purified by proprietary chromatographic techniques.
Accession
Biological Activity
Formulation
The Insulin Porcine was lyophilized from a concentrated (1mg/ml) solution with no additives.
Purity
Greater than 98.0% as determined by:
(a) Analysis by RP-HPLC.
(b) Analysis by SDS-PAGE.
Solubility
It is recommended to reconstitute the lyophilized Insulin Porcine in sterile 18MΩ-cm H2O not less than 100ug/ml, which can then be further diluted to other aqueous solutions.
Source
Porcine Pancreas Physical AppearanceSterile Filtered White lyophilized (freeze-dried) powder.
Stability
Lyophilized Insulin Porcine although stable at room temperature for 3 weeks, should be stored desiccated below -18oC. Upon reconstitution Insulin Pig should be stored at 4oC between 2-7 days and for future use below -18oC.
For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).
Please prevent freeze-thaw cycles.
