A2512

Albumine from chicken egg white

lyophilized powder, ≥98% (agarose gel electrophoresis)

• Synonyme(s) : Albumine from hen egg white, Ovalbumine
• Numéro CAS: 9006-59-1
• Numéro CE : 232-692-7
• Numéro MDL: MFCD00130424
• Code UNSPSC : 12352202
• eCl@ss : 42010201
• Nomenclature NACRES : NA.61

Propriétés

• Source biologique: chicken egg white
• Type: Grade VI
• Pureté: ≥98% (agarose gel electrophoresis)
• Forme: lyophilized powder
• Poids mol.: 44287 Da by calculation
• Produit purifié par: chromatography
• Ampleur du marquage: 4-20 mol mannose per mol ovalbumin protein
• Technique(s): bioconjugation: suitable
• Solubilité: H₂O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow
• Numéro d'accès UniProt: P01012
• Température de stockage: 2-8°C
• Informations sur le gène: chicken ... OVAL(396058)

Description

Description générale

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

Protéine phosphorylée qui sert de marqueur (env. 45 kDa) dans l′électrophorèse de protéines. Elle a été employée pour créer un modèle de l′asthme chez l′animal.

Actions biochimiques/physiologiques

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.

Forme physique

Essentially salt free

Notes préparatoires

A further purification of A 5503 to reduce mannose content.

Informations sur la sécurité

• Pictogrammes: GHS08
• Mention d'avertissement: Danger
• Mentions de danger: H334
• Conseils de prudence: P261 - P284 - P304 + P340 + P312 - P501
• Classification des risques: Resp. Sens. 1A
• Code de la classe de stockage: 11 - Combustible Solids
• Classe de danger pour l'eau (WGK): WGK 2
• Point d'éclair (°F): Not applicable
• Point d'éclair (°C): Not applicable
• Équipement de protection individuelle: Eyeshields, Gloves, type N95 (US)