GERBU manufactures high-quality Ovalbumin for biochemical assays (also known as Albumin crystallized chicken egg). It is used as a stabilizer and marker substance. Glycolization standard.
GERBU’s molecular biology grade Ovalbumin (chicken egg albumin crystallized) is available in 1g, 5g,10g, and 25g packaging.
Ovalbumin for Biochemical Assays
Ovalbumin is an albumin from chicken egg and the most abundant protein constituent of egg whites. This high-quality product is crystallized being suitable as stabilizer and marker substance as well as glycosylation standard.
Ovalbumin also has several modifications, including N-terminal acetylation (Gly1), phosphorylation (Ser68, Ser344), and glycosylation (Asn292). It is widely used in allergy research. From the amino acid sequence, the peptide portion of chicken egg albumin is made up of 385 residues and has a molecular weight of 42.8 kDa. The protein’s isoelectric point pI is 4.6.
Ovalbumin is useful as a marker substance for protein electrophoresis. It has been utilised as a medium for cell incubation in a sensitive, immunofluorescent microscopic assay to detect the released cytokines from eosinophils (EliCell assay). It is also used in research studies to test the effects of localization on DNA immunisations in antibody assays.
More about Ovalbumin (OVA)
Chicken egg albumin, also known as ovalbumin (OVA), is the most abundant protein constituent of egg whites. Albumin (chicken egg) is a phosphorylated glycoprotein. It is widely used in allergy research. From the amino acid sequence, the peptide portion of chicken egg albumin is made up of 385 residues and has a molecular weight of 42.7 kDa.
- Ovalbumin (chicken egg albumin crystallized)
- Crystalized powder form
- Molecular biology grade
- Available in 1g, 5g,10g, and 25g packaging
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