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A5503 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, Control Proteins for Glycosylation Studies, Glycobiology,
Quality Level   PREMIUM
type   Grade V
assay   ≥98% (agarose gel electrophoresis)
form   lyophilized powder
mol wt   mol wt 44287 Da by calculation
purified by   crystallization
solubility   H2O: soluble40 mg/mL
storage temp.   2-8°C

Description

Frequently Asked Questions

Frequently Asked Questions are available for this Product.

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 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.
Studies to test the effects of localization on DNA immunizations use albumin in antibody assays.

Packaging

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

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.

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


Amplified Detection
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
Protocols & Articles
Peer-Reviewed Papers
15

References

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