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.[1]
Ovalbumin make 75% of the total egg white protein.[2]
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.
Albumin from chicken egg white has also been used to investigate the effects of infusion fluids (colostrum whey, milk whey, amniotic fluid) on ovalbumin (OVA) absorption in fetal pig intestine.[3]
Biochem/physiol Actions
Albumin from chicken egg white serves as a natural adhesive.[4]
Differential scanning calorimetry indicates that the chicken egg albumin denatures at 84 °C.[5] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
Analysis Note
Crude dried egg white
Albumin from chicken egg white
powder, 62-88% (agarose gel electrophoresis)
Code: A5253
- Hãng sản xuất: Merck
- Thương hiệu: Sigma-Aldrich
- Hãng sản xuất: Merck
Kiểm tra giá Albumin from chicken egg white

Albumin from chicken egg white
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