This ovalbumin is prepared from chicken egg whites by Ion exchange.
Purity: ≥80% (SDS-PAGE)
Application Areas: Immunoassays
Product Type: Proteins, Enzymes & Peptides
Protein or Enzyme Type: Albumins
Format: Lyophilized powder
NOTES: Salt-Free
Solubility: Soluble at a concentration of 100 mg/mL in Michaelis buffer, pH 8.6. This lot's solubility in distilled water or dilute buffer is 99.0 %.
Storage & Handling: Best stored at -20°C. Once opened, redesiccate over silica gel under vacuum before returning to -20°C. Stable at +4-8°C, unopened with desiccant.