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%.
Przejdź do
A7641
Albumin from chicken egg white
lyophilized powder
Synonim(y):
Albumin from hen egg white, Ovalbumin
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| Gabaryty przesyłki | SKU | Dostępność | Cena netto |
|---|---|---|---|
| 50 mg | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 277,00 zł | |
| 250 mg | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 646,00 zł | |
| 1 g | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 1920,00 zł |
Informacje o tej pozycji
Numer CAS:
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
277,00 zł
Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności
Pomoc techniczna
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Pozwól nam pomócbiological 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
A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.
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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Ta pozycja | |||
|---|---|---|---|
| biological source chicken egg white | biological source chicken egg white | biological source chicken egg white | biological source chicken egg white |
| technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable |
| assay ≥95% (agarose gel electrophoresis) | assay ≥98% (agarose gel electrophoresis) | assay ≥90% (agarose gel electrophoresis) | assay - |
| Quality Level 200 | Quality Level 300 | Quality Level 200 | Quality Level 200 |
| form lyophilized powder | form lyophilized powder | form lyophilized 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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signalword
Danger
hcodes
Klasa składowania
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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Produkty
For use as a marker in SDS-PAGE; Albumin from chicken egg white, For use as a marker in SDS-PAGE; L-Lactic Dehydrogenase from rabbit muscle, Type XI, lyophilized powder, 600-1,200 units/mg protein
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Product Information Sheet
Numer pozycji handlu globalnego
| SKU | NUMER GTIN |
|---|---|
| A7641-250MG | 04061833385937 |
| A7641-50MG | 04061833267578 |
| A7641-1G | 04061833385913 |
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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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