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A5253 Sigma-Aldrich

Albumin from chicken egg white

powder, 62-88% (agarose gel electrophoresis)

Synonym: Albumin from hen egg white, Ovalbumin

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Properties

Related Categories Adhesives, Albumin, Albumins from other species, Biochemicals and Reagents, Cell Biology,
biological source   chicken egg white
type   Grade II
assay   62-88% (agarose gel electrophoresis)
form   powder
mol wt   44287 Da by calculation
solubility   H2O: soluble 50 mg/mL
storage temp.   2-8°C

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.

Packaging

1 kg in poly bottle

250, 500 g in poly bottle

Application

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

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

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
2
RTECS 
AY9384000

Documents

Certificate of Analysis

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Certificate of Origin

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Milli-Q® Water Purification Solutions
Protocols & Articles
Peer-Reviewed Papers
15

References

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