Ovalbumin

Chicken egg albumin CAS 9006-59-1

Ovalbumin or chicken egg albumin from chicken 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

Long Term Storage Temperature: 0 °C to 4°C

Purity is based on a SDS electrophoresis on polyacrylamide gels.

More on chicken egg albumin:

Chicken egg albumin is a protein-rich substance found in the white or albumen of chicken eggs. The primary protein found in chicken egg albumin is ovalbumin. Ovalbumin is a globular protein composed of 385 amino acids. It serves as a major source of nutrition for the developing embryo and provides a protective cushion. In biological research, chicken egg albumin has several applications and is widely used for its unique properties.

1. Protein source: Egg albumin is a rich source of high-quality proteins, containing all the essential amino acids required by the human body. It has a well-balanced amino acid profile and is easily digestible. As a result, it is often used as a protein supplement in cell culture media and in studies focusing on protein structure and function.

2. Biochemical studies: Egg albumin is commonly used as a standard protein in various biochemical assays. Its stability, purity, and well-defined properties make it a suitable reference material for researchers. It is employed in techniques such as gel electrophoresis, chromatography, and enzyme assays for protein quantification and characterization.

3. Immunology research: Egg albumin is an immunogen, meaning it can elicit an immune response in animals and humans. Ovalbumin, a major protein component of egg albumin, is widely used as an antigen in immunological studies. It can be used to generate antibodies, study immune responses, and investigate mechanisms of allergic reactions.

4. Food science and industry: Egg albumin finds applications in the food industry as an additive or ingredient. It acts as a foaming agent, emulsifier, and stabilizer in various food products, such as meringues, mayonnaise, and ice cream. Research on egg albumin helps improve food formulations, understand its functional properties, and develop new food products.

5. Pharmaceutical and medical applications: Egg albumin has been explored for its potential therapeutic applications. It has been studied as a drug delivery vehicle for targeted drug delivery systems due to its biocompatibility and ability to encapsulate drugs. Additionally, egg albumin nanoparticles have shown promise in cancer treatment and wound healing.

6. Biophysical and structural studies: Egg albumin is used in biophysical and structural studies to investigate the folding, stability, and interactions of proteins. Its well-characterized structure and ease of handling make it a valuable model protein for understanding protein folding kinetics and investigating protein-protein or protein-ligand interactions.

In summary, chicken egg albumin is a versatile protein with numerous applications in biological research. Its availability, nutritional value, and unique properties make it a valuable tool for scientists studying protein biochemistry, immunology, food science, pharmaceuticals, and structural biology.