Ovalbumin, Egg Albumin

SERVA Electrophoresis SERVA Electrophoresis


New product

Albumin egg, lyophilized  (Ovalbumin) Expand


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Egg Albumin from chickens

Ovalbumin or chicken  egg albumin is a glycoprotein derived from chicken egg white. Ovalbumin makes up about 54% of the egg white. It is often used a conjugate with various antigens and in pharmaceutical processing.

Molecular weight of Ovalbumin = 42.7 kDA
Isoelectric point = 4.5

Assay (SDS-PAGE)

Water (%)

min. 98 %

max. 6 %


HS: 35021110

Storage Temperature: -15 °C to -25 °C