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A5378 Sigma-Aldrich

Albumin from chicken egg white

lyophilized powder, ≥90% (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, Core Bioreagents, General Reagents,
biological source   chicken egg white
type   Grade III
assay   ≥90% (agarose gel electrophoresis)
form   lyophilized powder
mol wt   44287 Da by calculation
purified by   chromatography
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.

Application

The product is useful as a marker (~45 kDa) for protein electrophoresis. It has been used to produce an animal model of asthma. Albumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil. It was also used in a study testing intestinal macromolecule absorption in the fetal pig after infusion of colostrum in utero.

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, 10, 25, 50 g in poly bottle

Biochem/physiol Actions

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.

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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Protocols & Articles
Peer-Reviewed Papers
15

References

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