A2512

Albumin from chicken egg white

lyophilized powder, ≥98% (agarose gel electrophoresis)

• Synonim(y): Albumin from hen egg white, Ovalbumin
• Numer CAS: 9006-59-1
• UNSPSC Code: 12352202
• eCl@ss: 42010201
• EC Number: 232-692-7
• NACRES: NA.61
• MDL number: MFCD00130424
• Biological source: chicken egg white
• Assay: ≥98% (agarose gel electrophoresis)
• Form: lyophilized powder
• Technique(s): bioconjugation: suitable
• Concentration: 4—20 mol/mol albumin

Właściwości

• biological source: chicken egg white
• Quality Segment: 300
• type: Grade VI
• assay: ≥98% (agarose gel electrophoresis)
• form: lyophilized powder
• mol wt: 44287 Da by calculation
• purified by: chromatography
• concentration: 4—20 mol/mol albumin
• extent of labeling: 4-20 mol mannose per mol ovalbumin protein
• technique(s): bioconjugation: suitable
• solubility: H₂O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow
• UniProt accession no.: P01012
• storage temp.: 2-8°C
• Gene Information: chicken ... OVAL(396058)

Opis

General description

Ovalbumin makes 75% of the total egg white protein.

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.

Application

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.

Biochem/physiol Actions

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.

Physical form

Essentially salt free

Preparation Note

A further purification of A 5503 to reduce mannose content.

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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS08
• Słowo ostrzegawcze: Danger
• Kody zagrożeń: H334
• Ostrzeżenia: P261 - P284 - P501
• Klasa składowania: 11 - Combustible Solids
• Temperatura zapłonu (°F): Not applicable
• Temperatura zapłonu (°C): Not applicable
• PPE (środki ochrony indywidualnej): Eyeshields, Gloves, type N95 (US)
• Hazard Classifications: Resp. Sens. 1