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Albumin hydrolysate

Name: Albumin hydrolysate
Brand: SIGMA

Synonym(s):

Albumin solution

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About This Item

NACRES:

NA.25

UNSPSC Code:

12352202

Biological source:

protein from chicken egg white

Form:

powder

Technique(s):

microbiological culture: suitable

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Properties

Quality Segment

300

biological source

protein from chicken egg white

form

powder

technique(s)

microbiological culture: suitable

storage temp.

2-8°C

Description

General description

Ovalbumin is the major constituent of egg white protein produced in the hen′s oviduct, particularly in the magnum tissue. This glycoprotein represents about 54% of the total proteins of egg albumin. Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.

Application

In a rather unusual application, albumin hydrolysate enhanced ethanol production during fermentation by Saccharomyces sake (sake yeast). In media supplemented with albumin hydrolysate, final alcohol concentration was 60% higher than without supplementation. The effect is believed to be due to enhanced alcohol tolerance of cells grown in supplemented medium.

Albumin hydrolysate has been used:

to study its effects on the content and profile of volatile aroma compounds of various food products
to determine the degree of interaction of free or included form of hydroxycinnamic and chlorogenic acids (CHAs) with egg ovalbumin and to analyze the stability of interactions during proteolysis
as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis

Biochem/physiol Actions

Ovalbumin contributes to the formation of egg white. It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.

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This Item	A4612	A3912	C0755
Sigma-Aldrich A6710 Albumin hydrolysate	Sigma-Aldrich A4612 Bovine Serum Albumin	$Bovine Serum Albumin heat shock fraction, pH 5.2, ≥96%$ Sigma-Aldrich A3912 Bovine Serum Albumin	Sigma-Aldrich C0755 Conalbumin from chicken egg white
description -	description lyophilized powder, Essentially fatty acid free	description heat shock fraction, pH 5.2, ≥96%	description Substantially iron-free
technique(s) microbiological culture: suitable	technique(s) ELISA: suitable, cell culture \| mammalian: suitable	technique(s) blood typing: suitable, microbiological culture: suitable	technique(s) protein quantification: suitable
biological source protein from chicken egg white	biological source bovine	biological source bovine	biological source chicken egg white
Quality Level 300	Quality Level 200	Quality Level 200	Quality Level 200
form powder	form lyophilized powder	form lyophilized powder	form powder
storage temp. 2-8°C	storage temp. 2-8°C	storage temp. 2-8°C	storage temp. −20°C

Storage Class

11 - Combustible Solids

WGK

WGK 3

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable

PPE (personal protective equipment)

Eyeshields, Gloves, type N95 (US)

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