Ovalbumin is a glycoprotein and the major protein of egg white. It has a molecular weight of 43,000D. Ovalbumin is used for conjugation or immunological determinations and drug and pharmaceutical processing. Storage and Stability: May be stored at 4C. For long-term storage, aliquot and store at 4C. Do not freeze. Aliquots are stable for at least 12 months. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer. Note: We do not recommended adding glycerol as a cryopreservative. Certificate of Origin: The raw animal product (Chicken egg white) used in the manufacturing of ovalbumin is derived from materials originating in North America and collected in USDA approved facilities and inspected to be free of disease.
Molekulargewicht:
43000
Formulierung:
Supplied as a liquid in PBS. No preservatives added. Labeled with horseradish peroxidase (HRP)
* Mehrwertsteuer und Versandkosten nicht enthalten. Irrtümer und Preisänderungen vorbehalten
