Synonym: Albumin from hen egg white, Ovalbumin
CAS Number: 9006-59-1
EC Number: 232-692-7
MDL Number: MFCD00130424
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. Albumin 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.
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.
Type: Grade III
Assay: ≥90% (agarose gel electrophoresis)
Form: lyophilized powder
Mol. Wt.: mol wt 44287 Da by calculation
Purified By: chromatography
Solubility: H2O: soluble50 mg/mL
Storage Temp.: 2-8°C