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A2512 Sigma-Aldrich

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, Proteins and Derivatives
Quality Level   200
biological source   chicken egg white
type   Grade VI
assay   ≥98% (agarose gel electrophoresis)
form   lyophilized powder
mol wt   44287 Da by calculation
purified by   chromatography
extent of labeling   4-20 mol mannose per mol ovalbumin protein
application(s)   bioconjugation: suitable
solubility   H2O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow
storage temp.   2-8°C
Gene Information   chicken ... OVAL(396058)

Description

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 makes 75% of the total egg white protein.

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.

Packaging

1, 5 g in poly bottle

250 mg in poly bottle

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.

Safety & Documentation

Safety Information

Symbol 
GHS08  GHS08
Signal word 
Danger
Hazard statements 
Precautionary statements 
Personal Protective Equipment 
RIDADR 
NONH for all modes of transport
WGK Germany 
WGK 2
RTECS 
AY9384000
Flash Point(F) 
Not applicable
Flash Point(C) 
Not applicable

Documents

Certificate of Analysis (COA)

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Certificate of Origin (COO)

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Protocols & Articles
Peer-Reviewed Papers
15

References

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