A7641
Albumin from chicken egg white
lyophilized powder
Manufacturer: Sigma Aldrich
CAS Number: 9006-59-1
Synonym(S): Albumin from hen egg white, Ovalbumin
Select a Size
| Pack Size | SKU | Availability | Price |
|---|---|---|---|
| 50 MG | A7641-50-MG | In Stock | ₹ 7,381.00 |
| 250 MG | A7641-250-MG | In Stock | ₹ 20,959.60 |
| 1 G | A7641-1-G | In Stock | ₹ 48,275.40 |
A7641 - 50 MG
In Stock
Quantity
1
Base Price: ₹ 7,381.00
GST (18%): ₹ 1,328.58
Total Price: ₹ 8,709.58
biological source
chicken egg white
Quality Level
200
type
Grade VII
Assay
≥95% (agarose gel electrophoresis)
form
lyophilized powder
mol wt
44287 Da by calculation
purified by
chromatography
technique(s)
bioconjugation: suitable
UniProt accession no.
P01012
storage temp.
2-8°C
Other Options
Related Products
Description
- General description: Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein. From the amino acid sequence, the peptide portion of the molecule consists of 385 residues and has a molecular weight of 42.7 kDa. [1]
- Application: Albumin from chicken egg white has been used:as a component in reaction buffer for in vitro enzymatic assay[3]to simulate dangerous protein toxins[4]as a component in marker solution[5]
- Biochem/physiol Actions: Differential scanning calorimetry indicates that chicken egg albumin denatures at 84 °C.[8] Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
SAFETY INFORMATION
Pictograms
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Resp. Sens. 1A
WGK
WGK 2
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Compare Similar Items
Show Difference
biological source: chicken egg white
Quality Level: 200
type: Grade VII
Assay: ≥95% (agarose gel electrophoresis)
form: lyophilized powder
mol wt: 44287 Da by calculation
purified by: chromatography
technique(s): bioconjugation: suitable
UniProt accession no.: P01012
storage temp.: 2-8°C
biological source:
chicken egg white
Quality Level:
200
type:
Grade VII
Assay:
≥95% (agarose gel electrophoresis)
form:
lyophilized powder
mol wt:
44287 Da by calculation
purified by:
chromatography
technique(s):
bioconjugation: suitable
UniProt accession no.:
P01012
storage temp.:
2-8°C
biological source: rabbit
Quality Level: 200
type: __
Assay: __
form: buffered aqueous solution
mol wt: __
purified by: __
technique(s): direct ELISA: 1:7,000
UniProt accession no.: __
storage temp.: 2-8°C
biological source:
rabbit
Quality Level:
200
type:
__
Assay:
__
form:
buffered aqueous solution
mol wt:
__
purified by:
__
technique(s):
direct ELISA: 1:7,000
UniProt accession no.:
__
storage temp.:
2-8°C
biological source: plant root (Rheum palmatum)
Quality Level: 200
type: __
Assay: ≥95% (HPLC)
form: powder
mol wt: __
purified by: __
technique(s): HPLC: suitable
UniProt accession no.: __
storage temp.: 2-8°C
biological source:
plant root (Rheum palmatum)
Quality Level:
200
type:
__
Assay:
≥95% (HPLC)
form:
powder
mol wt:
__
purified by:
__
technique(s):
HPLC: suitable
UniProt accession no.:
__
storage temp.:
2-8°C
biological source: plant root (Rheum palmatum)
Quality Level: 200
type: __
Assay: ≥95% (HPLC)
form: powder
mol wt: __
purified by: __
technique(s): HPLC: suitable
UniProt accession no.: __
storage temp.: 2-8°C
biological source:
plant root (Rheum palmatum)
Quality Level:
200
type:
__
Assay:
≥95% (HPLC)
form:
powder
mol wt:
__
purified by:
__
technique(s):
HPLC: suitable
UniProt accession no.:
__
storage temp.:
2-8°C