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A6710

Sigma-Aldrich

Albumin hydrolysate

Synonym(s):

Albumin solution

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25 G
€461.00
250 G
€2,330.00

€461.00

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25 G
€461.00
250 G
€2,330.00

About This Item

UNSPSC Code:
12352202
NACRES:
NA.25

€461.00

Please contact Customer Service for Availability

biological source

protein from chicken egg white

Quality Level

300

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.[1] This glycoprotein represents about 54% of the total proteins of egg albumin.[2] Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.[1]

Application

Albumin hydrolysate has been used:
  • to study its effects on the content and profile of volatile aroma compounds of various food products[3]
  • 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[4]
  • as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis[5]

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.[6]

Biochem/physiol Actions

Ovalbumin contributes to the formation of egg white.[1] It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.[7]

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

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Certificates of Analysis (COA)

Lot/Batch Number
SLCQ1158
121M7008V
029K7352
049K7352
019K7700

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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
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
C S Shin et al.
Biotechnology and bioengineering, 45(5), 450-453 (1995-03-05)
The enhancing effect of albumin hydrolysate on ethanol production was investigated in ethanol fermentations using Saccharomyces sake. In batchwise ethanol production, addition of supplemental albumin hydrolysate and phosphatidylcholine, or albumin hydrolysate alone, brought about a more than 60% increase in
Role of Materials Science in Food Bioengineering (2018)
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