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A5503

Sigma-Aldrich

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:
EC Number:
MDL number:
UNSPSC Code:
12352202
eCl@ss:
42010201
NACRES:
NA.25
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biological source

chicken egg white

type

Grade V

Assay

≥98% (agarose gel electrophoresis)

form

lyophilized powder

mol wt

44287 Da by calculation

purified by

crystallization

technique(s)

bioconjugation: suitable

solubility

H2O: soluble 40 mg/mL

UniProt accession no.

storage temp.

2-8°C

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General description

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein. From the amino acid sequence, the peptide portion of ovalbumin consists of 385 residues and has a molecular weight of 42.7 kDa.

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 is useful as a marker (∼45 kDa) for protein electrophoresis. Ovalbumin has been used to produce an animal model of asthma. Ovalbumin was used as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophils.
Studies to test the effects of localization on DNA immunizations use ovalbumin in antibody assays.
Ovalbumin has been used as an induction agent in model studies of atopic dermatitis.

Biochem/physiol Actions

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.

Physical form

Essentially salt free

Pictograms

Health hazard

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Resp. Sens. 1A

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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