Albumin from hen egg white - Ovalbumin
Sipariş numarası: M3105.0005
Shipping: shipment: not cooled. Store at -20°CCAS-Nr: 9006-59-1
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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.
Technische Daten:
Specifications:
Assay: min. 90% (Ovalbumin)
Protein content: min. 85%
Appearance: White to pale yellow powder
Water: max. 6%
MW = 45 kDa
Applikation:
determination of molecular masses in PAGESicherheits Hinweise / Safety
Klassifizierungen / Classification
EC-Nr: 232-692-7CAS-Nr: 9006-59-1
eclass-Nr: 34-16-04-90
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