Albumin from chicken egg white
SIGMA/A2512 - lyophilized powder, ≥98% (agarose gel electrophoresis)
Synonym: Albumin from hen egg white; Ovalbumin
CAS Number: 9006-59-1
EC Number: 232-692-7
MDL Number: MFCD00130424
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A2512-5G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A2512-250MG
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A2512-1G
| assay | ≥98% (agarose gel electrophoresis) |
| biological source | chicken egg white |
| concentration | 4—20 mol/mol albumin |
| extent of labeling | 4-20 mol mannose per mol ovalbumin protein |
| form | lyophilized powder |
| mol wt | 44287 Da by calculation |
| purified by | chromatography |
| Quality Level | 300  |
| solubility | H2O: soluble 50 mg/mL, clear to slightly hazy, colorless to faintly yellow |
| storage temp. | 2-8°C |
| technique(s) | bioconjugation: suitable |
| type | Grade VI |
| UniProt accession no. | P01012  |
| 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. |
| 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 |
| Biochem/physiol Actions: | Albumin from chicken egg white serves as a natural adhesive. |
| Biochem/physiol Actions: | 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. |
| General description: | Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprote |
| General description: | Ovalbumin makes 75% of the total egg white protein. |
| Packaging: | 1, 5 g in poly bottle |
| Packaging: | 250 mg in poly bottle |
| Physical form: | Essentially salt free |
| Preparation Note: | A further purification of A 5503 to reduce mannose content. |
| Symbol |  GHS08 |
| Signal word | Danger |
| Hazard statements | H334 |
| Precautionary statements | P261 - P284 - P304 + P340 + P312 - P501 |
| Hazard Codes | Xn |
| Risk Statements | 42 |
| Safety Statements | 22-45 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 2 |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| Purity | ≥98% (agarose gel electrophoresis) |
| Storage Temp. | 2-8°C |
| UNSPSC | 12352202 |