The porcine aortic elastin is purified by the method of Starcher et al. (3) in which contaminating proteins are removed by mild extraction conditions. This method minimizes peptide bond cleavage. This elastin is insoluble.
The purity of the elastin is based upon the percent insoluble residue that remains after digestion with porcine elastase. Porcine Aortic Elastin, EPC No. SP46 contains less than 0.08% insoluble residue after elastolysis.
Particle Size: Pass 100 Mesh.