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Product number:
M3105.0005
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Shipment: not cooled. Store at +2°C to +8°C. For laboratory usage only!
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
Application:
determination of molecular masses in PAGESource:
hen egg whiteClassification:
EC no:
232-692-7
CAS no.:
9006-59-1
eclass no.:
32-16-04-90
Documents - Protocols - Downloads :
Here you will find information and further literature. For further documents (certificates with additional lot numbers, safety data sheets in other languages, further product information) please contact Genaxxon biosience at: info@genaxxon.com or phone: +49 731 3608 123.