avidin

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avidin A glycoprotein component of egg white that binds strongly to the vitamin biotin. Proteins and nucleic acids can be linked to biotin (biotinylated), and the avidin–biotin reaction can then be used in a number of assay methods, such as antigen–antibody reactions or DNA hybridization. For example, enzymes conjugated with avidin can be used to bind to biotinylated antibodies.

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