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Chicken egg albumin
Ovalbumin or chicken egg albumin from egg whites is the glycosylated protein commonly known as albumin. The particular albumin is referred to as Ovalbumin and is from chicken egg whites. Ovalbumin makes up about 54% of the egg white. It is a large protein often used as a conjugate with various antigens and as a standard protein for molecular weight determinations.
Molecular weight of Ovalbumin ~ 42.7 kDA
Isoelectric point = 4.5
min. 98 %
max. 6 %
Long Term Storage Temperature: -15 °C to -25 °C
Purity is based on a SDS electrophoresis on polyacrylamide gels.