English Name: Mucin from porcine stomach

Other Names: Mucin II; Mucin III; Gastric mucin
CAS Number: 84082-64-4
Grade: BR

Bound sialic acid: 0.5～1.5%
Appearance: White to light yellow or yellowish-brown powder. The sugar chains in mucin account for more than 50% of the total molecular weight, sometimes up to 80%. Monosaccharides are linked to the side chains of the core protein via O-glycosidic bonds and are covalently interconnected, forming huge molecules with molecular weights in the millions. The molecules contain a large amount of water, forming a colloid that covers the mucosal surface.
Use: Biochemical research. Mucin is a major component produced by epithelial cells, providing protection and lubrication for cells.
Storage: 2～8°C