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Chicken egg albumin (agarose gel electrophoresis)

Cat. No. M59249

All AbMole products are for research use only, cannot be used for human consumption.

Chicken egg albumin (agarose gel electrophoresis) Structure
Synonym:

Albumin from chicken egg white; Ovalbumin; OVA

Size Price Availability Quantity
1g USD 75 In stock
5g USD 350 In stock
10g USD 550 In stock
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Quality Control & Documentation
  • Purity: ≥98% (agarose gel electrophoresis)
  • COA
  • MSDS
Biological Activity

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Ovalbumin is useful as a marker (∼45 kDa) for protein electrophoresis. Ovalbumin has been used to produce an animal model of asthma. Ovalbumin was used as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophils. Studies to test the effects of localization on DNA immunizations use ovalbumin in antibody assays. Ovalbumin has been used as an induction agent in model studies of atopic dermatitis.

Chemical Information
CAS Number 9006-59-1
Form Lyophilized powder
Solubility (25°C) Water 40 mg/mL
Storage 2-8°C, dry, protect from light, sealed
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Keywords: Chicken egg albumin (agarose gel electrophoresis), Albumin from chicken egg white; Ovalbumin; OVA supplier, Nucleic Acid Extraction and Purification, inhibitors, activators

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