Skip to Content
Merck
All Photos(2)

Documents

A6710

Sigma-Aldrich

Albumin hydrolysate

Synonym(s):

Albumin solution

Sign Into View Organizational & Contract Pricing


About This Item

UNSPSC Code:
12352202
NACRES:
NA.25

biological source

protein from chicken egg white

Quality Level

form

powder

technique(s)

microbiological culture: suitable

storage temp.

2-8°C

General description

Ovalbumin is the major constituent of egg white protein produced in the hen′s oviduct, particularly in the magnum tissue. This glycoprotein represents about 54% of the total proteins of egg albumin. Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.

Application

Albumin hydrolysate has been used:
  • to study its effects on the content and profile of volatile aroma compounds of various food products
  • to determine the degree of interaction of free or included form of hydroxycinnamic and chlorogenic acids (CHAs) with egg ovalbumin and to analyze the stability of interactions during proteolysis
  • as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis

In a rather unusual application, albumin hydrolysate enhanced ethanol production during fermentation by Saccharomyces sake (sake yeast). In media supplemented with albumin hydrolysate, final alcohol concentration was 60% higher than without supplementation. The effect is believed to be due to enhanced alcohol tolerance of cells grown in supplemented medium.

Biochem/physiol Actions

Ovalbumin contributes to the formation of egg white. It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Customers Also Viewed

Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
Budryn G, et al.
LWT--Food Science and Technology, 73, 197-204 (2016)
Matheus M Pereira et al.
Process biochemistry (Barking, London, England), 51(6), 781-791 (2016-09-20)
The ability of aqueous biphasic systems (ABS) composed of polyethylene glycols of different molecular weights (PEG 400, 600 and 1000) and buffered aqueous solutions of potassium citrate/citric acid (pH = 5.0 - 8.0) to selectively extract ovalbumin from egg white
Mylene Da Silva et al.
Biology of reproduction, 93(3), 71-71 (2015-07-15)
The ovalbumin gene family in Gallus gallus is composed of three homologous genes located within a 46 kb locus on chromosome 2: ovalbumin, ovalbumin-related protein Y (OVAY), and ovalbumin-related protein X (OVAX) genes. The expression of these genes in hen
Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
Budryn G, et al.
LWT--Food Science and Technology, 65, 823-831 (2016)
Role of Materials Science in Food Bioengineering (2018)

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service