Albumin from chicken egg white, (agarose gel electrophoresis), powder, 62-88% (agarose gel electroph

Albumin from chicken egg white, (agarose gel electrophoresis), powder, 62-88% (agarose gel electroph

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.

General description

Ovalbumin make 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.

Packaging

1 kg in poly bottle

250, 500 g in poly bottle

Quality

Crude dried egg white

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Code Description Quality Level Manufacturer Storage Temp. Solubility Form Assay Price Quantity
3589553 Albumin from chicken egg white, (agarose gel electrophoresis), powder, 62-88% (agarose gel electroph 200 SIGMA-ALDRICH 2-8°C H2O: soluble 50 mg/mL powder 62-88% (agarose gel electrophoresis)
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3589554 Albumin from chicken egg white, (agarose gel electrophoresis), powder, 62-88% (agarose gel electroph 200 SIGMA-ALDRICH 2-8°C H2O: soluble 50 mg/mL powder 62-88% (agarose gel electrophoresis)
Click Add to Quote for price and delivery
-
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3589555 Albumin from chicken egg white, (agarose gel electrophoresis), powder, 62-88% (agarose gel electroph 200 SIGMA-ALDRICH 2-8°C H2O: soluble 50 mg/mL powder 62-88% (agarose gel electrophoresis)
Click Add to Quote for price and delivery
-
+