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A5253

Sigma-Aldrich

Albumin from chicken egg white

powder, 62-88% (agarose gel electrophoresis)

Synonyma:

Albumin from hen egg white, Ovalbumin

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About This Item

Číslo CAS:
9006-59-1
EC Number:
232-692-7
MDL number:
MFCD00130424
UNSPSC Code:
12352202
eCl@ss:
42010201
NACRES:
NA.25

biological source

chicken egg white

Quality Level

200

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.

P01012

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.
Ovalbumin make 75% of the total egg white protein.

Application

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.
A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.

Biochem/physiol Actions

Albumin from chicken egg white serves as a natural adhesive.
Differential scanning calorimetry indicates that the 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.

Quality

Crude dried egg white

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H334

Hazard Classifications

Resp. Sens. 1A

Storage Class

11 - Combustible Solids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Osvědčení o analýze (COA)

Lot/Batch Number
0000393742
0000393743
0000357419
0000357418
0000357912

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Sangild PT, et al.
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