Chicken native albumin (from egg white), MP Biomedicals
Chicken egg albumin is the major protein constituent of egg whites. It is a phosphorylated-glycoprotein.
- It denatures at 84 °C as per Differential scanning calorimetry
- Soluble in distilled water (50 mg/ml) or dilute buffer
It is useful as a marker for protein electrophoresis. It has been used to produce an animal model of asthma. It was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil. It was also used in a study testing intestinal macromolecule absorption in the fetal pig after infusion of colostrum in utero.
- CAS No.:9006-59-1
- Protein/peptide type:Native
- Source:Egg white
- Species:Chicken
- Storage conditions:−20 °C
- Protein/peptide name:Albumin
- Purity:~90%
- Molecular weight:42,7 kDa
- Colour:Off-white
- Formulation:Lyophilised powder
- Pk