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.
Ovalbumin makes 75% of the total egg white protein.
Ovalbumin has been used:
- as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil
- to induce allergic inflammation and atopic dermatitis in experimental mice
- as a component in control mixture for validating tandem mass spectral analysis
- as a model protein antigen to evaluate the in vivo efficacy of a chitosan/interleukin (IL)-12 adjuvant system
A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.
250 mg in poly bottle
1, 5 g in poly bottle
Albumin from chicken egg white serves as a natural adhesive.
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.
Essentially salt free
A further purification of A 5503 to reduce mannose content.