lyophilized powder, ≥98% (agarose gel electrophoresis)
别名: 卵清蛋白, 清蛋白 来源于鸡蛋白
General description
Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein. From the amino acid sequence, the peptide portion of ovalbumin consists of 385 residues and has a molecular weight of 42.7 kDa.
Application
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.