A2512

Albumin from chicken egg white

Name: Albumin from chicken egg white
Brand: SIGMA

lyophilized powder, ≥98% (agarose gel electrophoresis)

Synonym(s):

Albumin from hen egg white, Ovalbumin

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All Photos(3)

About This Item

CAS Number:

9006-59-1

UNSPSC Code:

12352202

eCl@ss:

42010201

EC Number:

232-692-7

NACRES:

NA.61

MDL number:

MFCD00130424

Product Name

Albumin from chicken egg white, lyophilized powder, ≥98% (agarose gel electrophoresis)

type

Grade VI

biological source

chicken egg white

assay

≥98% (agarose gel electrophoresis)

form

lyophilized powder

mol wt

44287 Da by calculation

purified by

chromatography

concentration

4—20 mol/mol albumin

extent of labeling

4-20 mol mannose per mol ovalbumin protein

technique(s)

bioconjugation: suitable

solubility

H₂O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow

UniProt accession no.

P01012

storage temp.

2-8°C

Quality Level

300

Gene Information

chicken ... OVAL(396058)

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Related Categories

Albumins and Transport Proteins

Cell Culture & Analysis

Cell Culture Supplements & Reagents

Molecular Biology & Functional Genomics

Proteins & Enzymes

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.

Ovalbumin has been used:

as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil
to induce allergic inflammation and atopic dermatitis in experimental mice
as a component in control mixture for validating tandem mass spectral analysis
as a model protein antigen to evaluate the in vivo efficacy of a chitosan/interleukin (IL)-12 adjuvant system

Biochem/physiol Actions

Albumin from chicken egg white serves as a natural adhesive.

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. It has the following amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation.

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.

Ovalbumin makes 75% of the total egg white protein.

Physical form

Essentially salt free

Preparation Note

A further purification of A 5503 to reduce mannose content.

pictograms

GHS08

signalword

Danger

hcodes

H334

pcodes

P261 - P284 - P304 + P340 + P312 - P501

Hazard Classifications

Resp. Sens. 1A

Storage Class

11 - Combustible Solids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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<BIG>Mielenz JR, et al.</BIG>

Biotechnology for Fuels and Chemicals: The Twenty-Eighth Symposium.c, 928-928 (2019)

PTP1B deficiency exacerbates inflammation and accelerates leukocyte trafficking in vivo

<BIG>Berdnikovs S, et al.</BIG>

Journal of Immunology, 188, 874-884 (2012)

<BIG>Unger A, et al.</BIG>

Conservation of Wood Artifacts: A Handbook, 554-554 (2013)

In vivo efficacy of a chitosan/IL-12 adjuvant system for protein-based vaccines

<BIG>Heffernan MJ, et al.</BIG>

Biomaterials, 32, 926-932 (2011)

Experimental protein mixture for validating tandem mass spectral analysis

<BIG>Keller A, et al.</BIG>

Omics : A Journal of Integrative Biology, 6, 207-212 (2002)

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