The molecular weight of this material is 44,287 daltons or g/mol. A 1 molar solution would be 44,287 grams per liter, a 100 mM solution would be 4,428 grams per liter, and so on. To prepare 100 ml of a 1 mM solution, 4.4287 g of the product will be needed.
A2512
Albumin from chicken egg white
lyophilized powder, ≥98% (agarose gel electrophoresis)
Synonym(s):
Albumin from hen egg white, Ovalbumin
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About This Item
CAS Number:
UNSPSC Code:
12352202
eCl@ss:
42010201
EC Number:
232-692-7
NACRES:
NA.61
MDL number:
Biological source:
chicken egg white
Assay:
≥98% (agarose gel electrophoresis)
Form:
lyophilized powder
Technique(s):
bioconjugation: suitable
Concentration:
4—20 mol/mol albumin
Pricing and availability is not currently available.
biological source
chicken egg white
Quality Level
type
Grade VI
assay
≥98% (agarose gel electrophoresis)
form
lyophilized powder
mol wt
44287 Da by calculation
purified by
chromatography
concentration
4—20 mol/mol albumin
extent of labeling
4-20 mol mannose per mol ovalbumin protein
technique(s)
bioconjugation: suitable
solubility
H2O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow
UniProt accession no.
storage temp.
2-8°C
Gene Information
chicken ... OVAL(396058)
General description
Ovalbumin makes 75% of the total egg white protein.
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]
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.
Ovalbumin has been used:
- as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil[2]
- to induce allergic inflammation and atopic dermatitis in experimental mice
- as a component in control mixture for validating tandem mass spectral analysis
- as a model protein antigen to evaluate the in vivo efficacy of a chitosan/interleukin (IL)-12 adjuvant system
Biochem/physiol Actions
Albumin from chicken egg white serves as a natural adhesive.
Differential scanning calorimetry indicates that chicken egg albumin denatures at 84 °C.[3] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen. It has the following amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation.
Physical form
Essentially salt free
Preparation Note
A further purification of A 5503 to reduce mannose content.
1 of 1
This Item | |||
|---|---|---|---|
| assay ≥98% (agarose gel electrophoresis) | assay ≥95% (agarose gel electrophoresis) | assay ≥90% (agarose gel electrophoresis) | assay - |
| technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) electrophoresis: suitable |
| biological source chicken egg white | biological source chicken egg white | biological source chicken egg white | biological source chicken egg white |
| Quality Level 300 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| form lyophilized powder | form lyophilized powder | form lyophilized powder | form powder |
| Gene Information chicken ... OVAL(396058) | Gene Information chicken ... OVAL(396058) | Gene Information chicken ... OVAL(396058) | Gene Information chicken ... OVAL(396058) |
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signalword
Danger
hcodes
pcodes
Storage Class
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Hazard Classifications
Resp. Sens. 1
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Global Trade Item Number
| SKU | GTIN |
|---|---|
| A2512-250MG | 04061833350379 |
| A2512-1G | 04061833350362 |
| A2512-5G | 04061833350386 |
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How can we make 1 mm concentration of chicken egg albumin
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