avidin

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avidin

[′av·əd·ən]
(biochemistry)
A protein constituting 0.2% of the total protein in egg white; molecular weight is 70,000; combines firmly with biotin but loses this ability when subjected to heat.
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An antibiotin horseradish peroxidase (HRP) will generate a tyramide radical that cross-links a biotin or a fluorophore to all exposed tyrosine residues of any protein near the recognition event (6).

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