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A2512

Albumin from chicken egg white

Name: Albumin from chicken egg white
Brand: SIGMA

lyophilized powder, ≥98% (agarose gel electrophoresis)

Synonym(s):

Albumin from hen egg white, Ovalbumin

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About This Item

CAS Number:

9006-59-1

UNSPSC Code:

12352202

eCl@ss:

42010201

EC Number:

232-692-7

NACRES:

NA.61

MDL number:

MFCD00130424

Biological source:

chicken egg white

Assay:

≥98% (agarose gel electrophoresis)

Form:

lyophilized powder

Technique(s):

bioconjugation: suitable

Concentration:

4—20 mol/mol albumin

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Properties

biological source

chicken egg white

Quality Segment

300

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.

P01012

storage temp.

2-8°C

Gene Information

chicken ... OVAL(396058)

Description

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.

Application

Ovalbumin has been used:

as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil
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

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 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. 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.

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Pictograms

GHS08

Signal Word

Danger

Hazard Codes

H334

Precautionary Statements

P261 - P284 - P501

Hazard Classifications

Resp. Sens. 1

Storage Class

11 - Combustible Solids

Flash Point (°F)

Not applicable

Flash Point (°C)