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Key Documents

C0880

Sigma-Aldrich

Conalbumin from chicken egg white

Iron complex

Sinônimo(s):

Ovotransferrin

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About This Item

Número CAS:
1391-06-6
Número CE:
215-727-0
Número MDL:
MFCD00130856
Código UNSPSC:
12352202
NACRES:
NA.25

fonte biológica

chicken egg white

Nível de qualidade

300

Ensaio

≥95% (agarose gel electrophoresis)

forma

powder

técnica(s)

gel permeation chromatography (GPC): suitable

nº de adesão UniProt

P02789

temperatura de armazenamento

−20°C

Informações sobre genes

chicken ... TF(396241)

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Descrição geral

Iron-carrying proteins conalbumin and serum transferrin are synthesized with identical 19-amino-acid leader sequences that are removed during protein maturation. The leader sequences are presumably involved in secretion of the proteins by endoplasmic reticulum.

Aplicação

Conalbumin (CA) is a monomeric glycoprotein that makes up approximately 13% of the albumin found in egg white. The iron complex of CA is more stable to chemical and physical treatments when compared to the uncomplexed proteins. At near neutral conditions, urea denaturation of CA modifies but does not destroy the iron complex.

Aplicação

Nº do produto
Descrição
Preços

Pictogramas

Health hazard
GHS08

Palavra indicadora

Danger

Frases de perigo

H317,H334

Declarações de precaução

P261 - P280 - P342 + P311

Classificações de perigo

Resp. Sens. 1 - Skin Sens. 1

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Certificados de análise (COA)

Busque Certificados de análise (COA) digitando o Número do Lote do produto. Os números de lote e remessa podem ser encontrados no rótulo de um produto após a palavra “Lot” ou “Batch”.

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The resistances of conalbumin and its iron complex to physical and chemical treatments.
P R AZARI et al.
Archives of biochemistry and biophysics, 92, 44-52 (1961-01-01)
The denaturation of proteins. IV. Conalbumin and iron(III)-conalbumin in urea solution.
A N GLAZER et al.
Biochimica et biophysica acta, 71, 109-123 (1963-04-02)
S N Thibodeau et al.
The Journal of biological chemistry, 253(11), 3771-3774 (1978-06-10)
The NH2-terminal sequences of egg white conalbumin and chicken serum transferrin were examined and found to be identical. Conalbumin, when synthesized in a rabbit reticulocyte cell-free translation system, was found to contain an NH2-terminal extension of 19 amino acid residues.
Sukanya Chaipayang et al.
The protein journal, 32(2), 89-96 (2013-01-19)
Ovotransferrin (OTf) is the major glycoprotein in reptile egg whites. However, knowledge concerning its functional and biological properties remains limited. In this study, OTf from Crocodylus siamensis was purified and characterized. The proteins were precipitated with 80 % ammonium sulfate
Dileep A Omana et al.
Proteomics, 11(1), 144-153 (2010-12-25)
Egg storage causes egg white to lose its viscous nature to form a thin liquid, commonly referred to as egg white thinning. To understand the mechanisms underlying egg white thinning, white-shell eggs were used in the present study to determine
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Artigos

HPLC Analysis of Protein Standards (1) on BIOshell™ A400 Protein C4

For use as a marker in SDS-PAGE; Albumin from chicken egg white, For use as a marker in SDS-PAGE; L-Lactic Dehydrogenase from rabbit muscle, Type XI, lyophilized powder, 600-1,200 units/mg protein

Chromatograms

application for HPLC

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