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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| Pack Size | SKU | Availability | Price |
|---|---|---|---|
| 250 g | Available to ship TODAYfromPUDAHUEL | CLP 50,400 | |
| 500 g | Check Cart for Availability | CLP 115,000 | |
| 1 kg | Check Cart for Availability | CLP 158,000 |
About This Item
CAS Number:
UNSPSC Code:
12352202
eCl@ss:
42010201
EC Number:
232-692-7
NACRES:
NA.25
MDL number:
Biological source:
chicken egg white
Form:
powder
Technique(s):
bioconjugation: suitable
Concentration:
62-88% (agarose gel electrophoresis)
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)
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.
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.
Biochem/physiol Actions
Differential scanning calorimetry indicates that the chicken egg albumin denatures at 84 °C.[2] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
Albumin from chicken egg white serves as a natural adhesive.
Analysis Note
Crude dried egg white
1 of 1
This Item | |||
|---|---|---|---|
| technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable |
| 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 300 | Quality Level 200 | Quality Level 300 |
| form powder | form lyophilized powder | form lyophilized powder | form lyophilized powder |
| Gene Information chicken ... OVAL(396058) | Gene Information chicken ... OVAL(396058) | Gene Information chicken ... OVAL(396058) | Gene Information chicken ... OVAL(396058) |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
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signalword
Danger
hcodes
Storage Class
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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Related Content
Product Information Sheet
S Abuseir et al.
Parasitology research, 101(1), 131-137 (2007-01-12)
Two peptides, HP6-2 and Ts45S-10, were used as antigens for the detection of antibodies against Taenia saginata cysticercosis in serum and meat juice samples using enzyme-linked immunosorbent assay (ELISA). Positive control samples were obtained from animals experimentally infected (serum) and
Optimization of the protein fraction of microcapsules used in feeding of marine fish larvae using in vitro digestibility techniques.
Ndez-Diaaz C, et al.
Aquaculture Nutrition, 5, 107-113 (1999)
Intestinal macromolecule absorption in the fetal pig after infusion of colostrum in utero
Sangild PT, et al.
Pediatric Research, 45(4), 595-595 (1999)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| A5253-1KG | 04061835553433 |
| A5253-250G | 04061835553440 |
| A5253-500G | 04061833375624 |
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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.
1 answer-
Helpful?
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