A5253
Albumin from chicken egg white
powder, 62-88% (agarose gel electrophoresis)
Synonym(s):
Albumin from hen egg white, Ovalbumin
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About This Item
CAS Number:
UNSPSC Code:
12352202
eCl@ss:
42010201
EC Number:
232-692-7
NACRES:
NA.25
MDL number:
Biological source:
chicken egg white
Form:
powder
Technique(s):
bioconjugation: suitable
Concentration:
62-88% (agarose gel electrophoresis)
biological source
chicken egg white
Quality Level
type
Grade II
form
powder
mol wt
44287 Da by calculation
concentration
62-88% (agarose gel electrophoresis)
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
Ovalbumin make 75% of the total egg white protein.
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
Albumin from chicken egg white has also been used to investigate the effects of infusion fluids (colostrum whey, milk whey, amniotic fluid) on ovalbumin (OVA) absorption in fetal pig intestine.
A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.
Biochem/physiol Actions
Albumin from chicken egg white serves as a natural adhesive.
Differential scanning calorimetry indicates that the 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.
Analysis Note
Crude dried egg white
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signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
Storage Class
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Global Trade Item Number
| SKU | GTIN |
|---|---|
| A5253-1KG | 04061835553433 |
| A5253-250G | 04061835553440 |
| A5253-500G | 04061833375624 |