Active Albumin from chicken egg white

• Cat.No.: ALB-116C
• Product Overview: Solubility: H2O: soluble 50 mg/mL. CAS Number: 9006-59-1. Extinction coefficient: E＾1% = 6.9 to 7.6 (280 nm)＾1. pI: 4.54 (4.43-4.66)＾2; 4.9＾3

Specification

• 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.
• Source: Chicken egg white
• Species: Chicken
• Form: Powder
• Bio-activity: Differential scanning calorimetry indicates that the chicken egg albumin denatures at 84 centigrade. Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
• Molecular Mass: 42.7 kDa
• Purity: 62-88 % (agarose gel electrophoresis)
• Applications: 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 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.
• Notes: For Laboratory Use Only. Not for drug, household or other uses.
• Storage: Storage at 2-8 centigrade.
• Tag: Non

Gene Information

• Synonyms: Albumin from hen egg white; Ovalbumin