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Key Documents

A5378

Sigma-Aldrich

Albumina

lyophilized powder, ≥90% (agarose gel electrophoresis)

Sinonimo/i:

Albumina, Ovoalbumina

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About This Item

Numero CAS:
Numero CE:
Numero MDL:
Codice UNSPSC:
12352202
NACRES:
NA.25

Origine biologica

chicken egg white

Livello qualitativo

Tipo

Grade III

Saggio

≥90% (agarose gel electrophoresis)

Forma fisica

lyophilized powder

PM

44287 Da by calculation

Purificato mediante

chromatography

tecniche

bioconjugation: suitable

Solubilità

H2O: soluble 50 mg/mL

N° accesso UniProt

Temperatura di conservazione

2-8°C

Informazioni sul gene

chicken ... OVAL(396058)

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Descrizione generale

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.

Applicazioni

The product is useful as a marker (~45 kDa) for protein electrophoresis. It has been used to produce an animal model of asthma. Ovalbumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil. It was also used in a study testing intestinal macromolecule absorption in the fetal pig after infusion of colostrum in utero.
Una glicoproteina fosforilata utile come marcatore (circa 45 kDa) per l′elettroforesi delle proteine. È stato usato per produrre un modello animale dell′asma.

Azioni biochim/fisiol

Differential scanning calorimetry indicates that chicken egg albumin denatures at 84 °C. Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.

Pittogrammi

Health hazard

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

Resp. Sens. 1A

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)


Certificati d'analisi (COA)

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