Albumin from chicken egg white
SIGMA/A5253 - powder, 62-88% (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: A5253-250G
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: A5253-500G
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: A5253-1KG
| biological source | chicken egg white |
| concentration | 62-88% (agarose gel electrophoresis) |
| form | powder |
| mol wt | 44287 Da by calculation |
| Quality Level | 200  |
| solubility | H2O: soluble 50 mg/mL |
| storage temp. | 2-8°C |
| technique(s) | bioconjugation: suitable |
| type | Grade II |
| UniProt accession no. | P01012  |
| Analysis Note: | Crude dried egg white |
| 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: | 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. |
| Biochem/physiol Actions: | Albumin from chicken egg white serves as a natural adhesive. |
| Biochem/physiol Actions: | Differential scanning calorimetry indicates that the 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. |
| General description: | Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprote |
| General description: | Ovalbumin make 75% of the total egg white protein. |
| Packaging: | 1 kg in poly bottle |
| Packaging: | 250, 500 g in poly bottle |
| 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 |
| Storage Temp. | 2-8°C |
| UNSPSC | 12352202 |