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Conalbumin from chicken egg white

Name: Conalbumin from chicken egg white
Brand: SIGMA

Substantially iron-free

Synonym(s):

Ovotransferrin

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About This Item

CAS Number:

1391-06-6

UNSPSC Code:

12352202

EC Number:

215-727-0

NACRES:

NA.25

MDL number:

MFCD00130856

Biological source:

chicken egg white

Assay:

≥98% (agarose gel electrophoresis)

Form:

powder

Technique(s):

protein quantification: suitable

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Properties

biological source

chicken egg white

Quality Segment

200

assay

≥98% (agarose gel electrophoresis)

form

powder

technique(s)

protein quantification: suitable

UniProt accession no.

P02789

storage temp.

−20°C

Gene Information

chicken ... TF(396241)

Description

General description

Conalbumin is an iron-binding protein. It is mainly present in the egg white of hen. It is also termed as ovotransferrin. It is a member of the transferrin iron-binding glycoproteins family. Ovotransferrin is also known an an acute?phase protein (APP)in some organisms. It is the second main protein found in egg white.

Application

Conalbumin from chicken egg white has been used:

as ovotransferrin standard in 96?well microplate assay to investigate on ovotransferrin-like activity in the plasma of wild birds
to examine its effects on osteoclastogenesis
to study its partitioning in aqueous two-phase systems

Biochem/physiol Actions

Conalbumin/ovotransferrin plays a key role in avian natural immunity. It has the ability to prevent bacterial growth and possesses immunomodulatory functions. Ovotransferrin also exhibits antimicrobial and antioxidant activities.

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This Item	A5378	C7786	A5253
Sigma-Aldrich C0755 Conalbumin from chicken egg white	Sigma-Aldrich A5378 Albumin from chicken egg white	Sigma-Aldrich C7786 Conalbumin from chicken egg white	Sigma-Aldrich A5253 Albumin from chicken egg white
assay ≥98% (agarose gel electrophoresis)	assay ≥90% (agarose gel electrophoresis)	assay -	assay -
biological source chicken egg white	biological source chicken egg white	biological source chicken egg white	biological source chicken egg white
technique(s) protein quantification: suitable	technique(s) bioconjugation: suitable	technique(s) cell culture \| mammalian: suitable	technique(s) bioconjugation: suitable
Quality Level 200	Quality Level 200	Quality Level 200	Quality Level 200
form powder	form lyophilized powder	form powder	form powder
storage temp. −20°C	storage temp. 2-8°C	storage temp. −20°C	storage temp. 2-8°C