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.
Packaging
1 kg in poly bottle
250, 500 g in poly bottle
Quality
Crude dried egg white
Biochem/physiol Actions
Differential scanning calorimetry indicates that the chicken egg albumin denatures at 84 °C.[1] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
General description
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.[4]