The production process for A7641 does not involve the use of tris. All pH adjustments and chromatography steps are carried out using Acetic acid or Ammonium hydroxide. The material is essentially free of salts before undergoing lyophilization, although there is a possibility of trace amounts of NaCl due to chromatography. The NaCl concentration would be less than 0.01%.
Fortfahren mit
A7641
Albumin aus Hühnereiweiss
lyophilized powder
Synonym(e):
Ovalbumin
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| Ihnen/SKU | Verfügbarkeit | Preis |
|---|---|---|
50 mg | Warenkorb auf Verfügbarkeit prüfen | CHF 103.00 |
250 mg | Warenkorb auf Verfügbarkeit prüfen | CHF 359.00 |
1 g | Warenkorb auf Verfügbarkeit prüfen | CHF 415.00 |
Über diesen Artikel
CAS-Nummer:
UNSPSC Code:
12352202
eCl@ss:
42010201
EC Number:
232-692-7
NACRES:
NA.25
MDL number:
Biological source:
chicken egg white
Assay:
≥95% (agarose gel electrophoresis)
Form:
lyophilized powder
Technique(s):
bioconjugation: suitable
Technischer Dienst
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Unterstützung erhaltenbiological source
chicken egg white
Quality Segment
type
Grade VII
assay
≥95% (agarose gel electrophoresis)
form
lyophilized powder
mol wt
44287 Da by calculation
purified by
chromatography
technique(s)
bioconjugation: suitable
UniProt accession no.
storage temp.
2-8°C
Gene Information
chicken ... OVAL(396058)
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, an egg white protein is produced in the oviduct of hen. It has 3 sites of post synthetic modification and an N-terminal acetyl group. This product is free of S-ovalbumin, a heat stable form of egg albumin formed when eggs are stored.
Application
Ein phosphoryliertes Glycoprotein, das sich als Marker (~ 45 kDa) für Protein-Elektrophorese eignet. Wurde genutzt, um ein Tiermodell für Asthma zu entwickeln.
The product is useful as a marker (∼45 kDa) for protein electrophoresis. It has been used to produce an animal model of asthma.
Ovalbumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil.[2]
It was also used in a study testing intestinal macromolecule absorption in fetal pig after infusion of colostrum in utero.[3]
Ovalbumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil.[2]
It was also used in a study testing intestinal macromolecule absorption in fetal pig after infusion of colostrum in utero.[3]
Albumin from chicken egg white has been used:
- as a component in reaction buffer for in vitro enzymatic assay
- to simulate dangerous protein toxins
- as a component in marker solution
Biochem/physiol Actions
Differential scanning calorimetry indicates that chicken egg albumin denatures at 84 °C.[4] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
Ovalbumin is preferred as a nutrient supplement. It can serve as a drug carrier. It possess tumor necrosis releasing factors, that can play a great role in tumor suppression.
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Dieser Artikel | |||
|---|---|---|---|
| technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) electrophoresis: suitable |
| assay ≥95% (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 |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| form lyophilized powder | form lyophilized powder | form powder | form powder |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
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Danger
hcodes
Lagerklasse
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
pcodes
Hazard Classifications
Resp. Sens. 1
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Is there any information available regarding whether chicken egg white albumin product A7641 was prepared in a buffer solution containing tris prior to lyophilization, or if it was prepared from a pure form of chicken egg white albumin without any buffer?
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