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A5253

Sigma-Aldrich

Albumin from chicken egg white

powder, 62-88% (agarose gel electrophoresis)

Synonym(s):
Albumin from hen egg white, Ovalbumin
CAS Number:
EC Number:
MDL number:
eCl@ss:
42010201
NACRES:
NA.25

biological source

chicken egg white

Quality Level

type

Grade II

assay

62-88% (agarose gel electrophoresis)

form

powder

mol wt

44287 Da by calculation

technique(s)

bioconjugation: suitable

solubility

H2O: soluble 50 mg/mL

UniProt accession no.

storage temp.

2-8°C

Gene Information

chicken ... OVAL(396058)

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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.
Ovalbumin make 75% of the total egg white protein.

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.

Packaging

250, 500 g in poly bottle
1 kg in poly bottle

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.

Quality

Crude dried egg white

Pictograms

Health hazard

Signal Word

Danger

Hazard Statements

Hazard Classifications

Resp. Sens. 1A

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

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Certificate of Origin

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Product Information Sheet

SDS

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