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A2512 Sigma

Albumin from chicken egg white

lyophilized powder, ≥98% (agarose gel electrophoresis)

Synonym: Albumin from hen egg white, Ovalbumin

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Properties

Related Categories Albumin, Albumins from other species, Biochemicals and Reagents, Proteins and Derivatives
type   Grade VI
assay   ≥98% (agarose gel electrophoresis)
form   lyophilized powder
mol wt   mol wt 44287 Da by calculation
purified by   chromatography
extent of labeling   4-20 mol mannose per mol ovalbumin protein
solubility   H2O: soluble50 mg/mL, clear to slightly hazy, colorless to faintly yellow
storage temp.   2-8°C

Description

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.

Albumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil.

Packaging

1, 5 g in poly bottle

250 mg in poly bottle

Preparation Note

A further purification of A 5503 to reduce mannose content.

Physical form

Essentially salt free

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. It has the following amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation.

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.

Price and Availability

Safety & Documentation

Safety Information

Symbol 
GHS08  GHS08
Signal word 
Danger
Hazard statements 
Precautionary statements 
RIDADR 
NONH for all modes of transport
WGK Germany 
2
RTECS 
AY9384000

Documents

Certificate of Analysis

Certificate of Origin

Protocols & Articles
Peer-Reviewed Papers
15

References

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