The specification states that each lot of this product will be 62-88% albumin as verified by agarose electrophoresis. The exact percentage will be found on the lot specific certificate of analysis.
A5253
Albumin from chicken egg white
powder, 62-88% (agarose gel electrophoresis)
Synonym(s):
Albumin from hen egg white, Ovalbumin
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About This Item
CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12352202
eCl@ss:
42010201
NACRES:
NA.25
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biological source
chicken egg white
Quality Level
type
Grade II
form
powder
mol wt
44287 Da by calculation
concentration
62-88% (agarose gel electrophoresis)
technique(s)
bioconjugation: suitable
solubility
H2O: soluble 50 mg/mL
UniProt accession no.
storage temp.
2-8°C
Gene Information
chicken ... OVAL(396058)
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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.[1]
Ovalbumin make 75% of the total egg white protein.[2]
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.
Albumin from chicken egg white has also been used to investigate the effects of infusion fluids (colostrum whey, milk whey, amniotic fluid) on ovalbumin (OVA) absorption in fetal pig intestine.[3]
Biochem/physiol Actions
Albumin from chicken egg white serves as a natural adhesive.[4]
Differential scanning calorimetry indicates that the chicken egg albumin denatures at 84 °C.[5] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
Quality
Crude dried egg white
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Resp. Sens. 1A
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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What does 62-88% (agarose gel electrophoresis) mean exactly? is this the purity of the protein or something else? I want to know what the purity of albumin is per mg of powder.
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