Albumin from chicken egg white, lyophilized powder, >=90% (agarose gel electrophoresis)

Stock Code: 3589561
Manufacturer Part No: A5378-1G
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£88.62 (exc VAT) per 1G
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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.

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.

Packaging

1, 5, 10, 25, 50 g in poly bottle

Quality Level200
ManufacturerSIGMA-ALDRICH
SolubilityH2O: soluble 50 mg/mL
Formlyophilized powder
Assay≥90% (agarose gel electrophoresis)

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