A5378
Albumin from chicken egg white
lyophilized powder, ≥90% (agarose gel electrophoresis)
Synonym(s):
Albumin from hen egg white, Ovalbumin
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About This Item
CAS Number:
UNSPSC Code:
12352202
EC Number:
232-692-7
NACRES:
NA.25
MDL number:
eCl@ss:
42010201
Biological source:
chicken egg white
Assay:
≥90% (agarose gel electrophoresis)
Form:
lyophilized powder
Technique(s):
bioconjugation: suitable
biological source
chicken egg white
Quality Level
type
Grade III
assay
≥90% (agarose gel electrophoresis)
form
lyophilized powder
mol wt
44287 Da by calculation
purified by
chromatography
technique(s)
bioconjugation: suitable
solubility
H2O: soluble 50 mg/mL
UniProt accession no.
storage temp.
2-8°C
Gene Information
chicken ... OVAL(396058)
General description
Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein. From the amino acid sequence, the peptide portion of the molecule consists of 385 residues and has a molecular weight of 42.7 kDa.
Application
A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.
The product is useful as a marker (~45 kDa) for protein electrophoresis. It has been used to produce an animal model of asthma. Ovalbumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil. It was also used in a study testing intestinal macromolecule absorption in the fetal pig after infusion of colostrum in utero.
Biochem/physiol Actions
Differential scanning calorimetry indicates that chicken egg albumin denatures at 84 °C. Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
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signalword
Danger
hcodes
Storage Class
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
pcodes
Hazard Classifications
Resp. Sens. 1
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