Ovalbumin

Ovalbumin is a glycoprotein and the major protein of egg white. Ovalbumin is used for conjugation or immunological determinations and drug and pharmaceutical processing. A phosphorylated glycoprotein which is useful as a marker (~45kD) for protein electrophoresis. Has been used to produce an animal model of asthma. Source: Chicken egg white, Synonyms: Allergen Gal d II, Egg Albumin, Plakalbumin, Egg white, CAS Number: 9006-59-1, Molecular Weight: 44287Da, Appearance: Supplied as a white to yellow lyophilized powder. No preservatives added. Purity: >95%. Chromatographically purified. Solubility (40mg/ml H2O): Colorless to yellow, clear to slightly hazy, Water (Karl Fischer): <6%, Nitrogen: <6%, Agarose Electrophoresis: >98%, Storage and Stability: Lyophilized and reconstituted products are stable for 6 months after receipt at 4°C. Reconstitute with sterile ddH2O. Aliquot to avoid repeated freezing and thawing. Store at 4°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer. Certificate of Origin: The raw animal product (Chicken egg white) used in the manufacturing of ovalbumin is derived from materials originating in North America and collected in USDA approved facilities and inspected to be free of disease. Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological. Toxicity and Hazards:  All products should be handled by qualified personnel only, trained in laboratory procedures.