Albumin from hen egg white - Ovalbumin
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Product information "Albumin from hen egg white - Ovalbumin"
Albumin from hen egg white (ovalbumin) is a phosphorylated glycoprotein that contains 385 amino acid residues and has a molecular weight of 42.7 kDa. Chicken egg white is the protein component with the highest amount of egg white.
It is used in protein research as a marker (approx. 45 kDa) in protein electrophoresis. In addition, it is used for structure elucidation and also serves as a comparison standard.
Specifications:
Assay: min. 90% (Ovalbumin)
Protein content: min. 85%
Appearance: White to pale yellow powder
Water: max. 6%
MW = 45 kDa