A2512

Albumin from chicken egg white

lyophilized powder, ≥98% (agarose gel electrophoresis)

• Synonym(s): Albumin from hen egg white, Ovalbumin
• CAS Number: 9006-59-1
• EC Number: 232-692-7
• MDL number: MFCD00130424
• UNSPSC Code: 12352202
• eCl@ss: 42010201
• NACRES: NA.61

Properties

• biological source: chicken egg white
• type: Grade VI
• assay: ≥98% (agarose gel electrophoresis)
• form: lyophilized powder
• mol wt: 44287 Da by calculation
• purified by: chromatography
• extent of labeling: 4-20 mol mannose per mol ovalbumin protein
• technique(s): bioconjugation: suitable
• solubility: H₂O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow
• UniProt accession no.: P01012
• storage temp.: 2-8°C
• Gene Information: chicken ... OVAL(396058)

Description

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.

Ovalbumin makes 75% of the total egg white protein.

Application

Ovalbumin has been used:

• as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil
• to induce allergic inflammation and atopic dermatitis in experimental mice
• as a component in control mixture for validating tandem mass spectral analysis
• as a model protein antigen to evaluate the in vivo efficacy of a chitosan/interleukin (IL)-12 adjuvant system

A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.

Biochem/physiol Actions

Albumin from chicken egg white serves as a natural adhesive.

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. It has the following amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation.

Physical form

Essentially salt free

Preparation Note

A further purification of A 5503 to reduce mannose content.

Safety Information

• pictograms: GHS08
• signalword: Danger
• hcodes: H334
• pcodes: P261 - P284 - P304 + P340 + P312 - P501
• Hazard Classifications: Resp. Sens. 1A
• Storage Class: 11 - Combustible Solids
• wgk_germany: WGK 2
• flash_point_f: Not applicable
• flash_point_c: Not applicable
• ppe: Eyeshields, Gloves, type N95 (US)