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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.
Specifications
| Grade | N/A |
| Formula | N/A |
| MW | mol wt 44287 Da by calculation |
| CAS | 9006-59-1 |
| Appearance | Faint Yellow to Light yellow powder |
| Water (by Karl Fischer) | ≤10 % |
| Nitrogen | ≥12.5 % |
| Agarose Electrophoresis | 62 - 88 % ovalbumin |
| Storage | 2-8°C |
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.[4] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
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