Albumin from chicken egg white
SIGMA/A2512 - lyophilized powder, ≥98% (agarose gel electrophoresis)
Synonym: Albumin from hen egg white; Ovalbumin
CAS Number: 9006-59-1
EC Number: 232-692-7
MDL Number: MFCD00130424
Product Type: Chemical
assay | ≥98% (agarose gel electrophoresis) |
biological source | chicken egg white |
extent of labeling | 4-20 mol mannose per mol ovalbumin protein |
form | lyophilized powder |
mol wt | 44287 Da by calculation |
purified by | chromatography |
Quality Level | 300 |
solubility | H2O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow |
storage temp. | 2-8°C |
technique(s) | bioconjugation: suitable |
type | Grade VI |
UniProt accession no. | P01012 |
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. |
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 |
Biochem/physiol Actions: | Albumin from chicken egg white serves as a natural adhesive. |
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. It has the following amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation. |
General description: | Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprote |
General description: | Ovalbumin makes 75% of the total egg white protein. |
Packaging: | 1, 5 g in poly bottle |
Packaging: | 250 mg in poly bottle |
Physical form: | Essentially salt free |
Preparation Note: | A further purification of A 5503 to reduce mannose content. |
Symbol | GHS08 |
Signal word | Danger |
Hazard statements | H334 |
Precautionary statements | P261 - P284 - P304 + P340 + P312 - P501 |
Hazard Codes | Xn |
Risk Statements | 42 |
Safety Statements | 22-45 |
RIDADR | NONH for all modes of transport |
WGK Germany | WGK 2 |
Flash Point(F) | Not applicable |
Flash Point(C) | Not applicable |
Purity | ≥98% (agarose gel electrophoresis) |
Storage Temp. | 2-8°C |
UNSPSC | 12352202 |