Ovalbumin is a glycoprotein and the major protein of egg white. Ovalbumin is used for conjugation or immunological determinations and drug and pharmaceutical processing. A phosphorylated glycoprotein which is useful as a marker (~45kD) for protein electrophoresis. Has been used to produce an animal model of asthma. Source: Chicken egg white Synonyms: Allergen Gal d II, Egg Albumin, Plakalbumin, Egg white CAS No: 9006-59-1 Molecular Weight: 44287Da Purity: 95%. Chromatographically purified. Appearance: White to yellow lyophilized powder. No preservatives added. Solubility (40mg/ml H2O): Colorless to yellow, clear to slightly hazy Water (Karl Fischer): 6% Nitrogen: 13-16% Agarose Electrophoresis: 98% Storage and Stability: Lyophilized and reconstituted products are stable for 6 months after receipt at 4C. Reconstitute with sterile ddH2O. Aliquot to avoid repeated freezing and thawing. Store at 4C. 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. 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.
Molecular Weight:
44287
Purity:
95%. Chromatographically purified.
Form:
White to yellow lyophilized powder. No preservatives added.
CAS Number:
[9006-59-1]
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