Ovalbumin Native Protein

Name: Ovalbumin Native Protein
Brand: Novus Biologicals
SKU: P5241
Price: 319 USD
Availability: InStock

Novus Biologicals | Catalog # P5241

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Product Documents

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Product Specifications
Preparation & Storage
Calculators
Background
Product Documents
Specific Notices

Key Product Details

Source

Egg white

Applications

SDS-PAGE

View all Ovalbumin Proteins and Enzymes »

Product Specifications

Description

Ovalbumin is a glycoprotein that comprises 54% of the total proteins of egg white, and is important in several areas of research such as: protein structure, serpin structure and function, proteomics, and immunology.

Source: Native protein purified from Egg Whites

Purity

>80% by SDS-PAGE and Coomassie blue staining

Predicted Molecular Mass

45 kDa.
Disclaimer note: The observed molecular weight of the protein may vary from the listed predicted molecular weight due to post translational modifications, post translation cleavages, relative charges, and other experimental factors.

Application Notes

Ovalubin is very stable in the lyophilized state, we recommend making (1-10mg/ml) solutions as needed. Frozen stocks of ovalbumin in water at 5 mg/ml have been stable in QC for at least a month. Reconstituted stability is diluent, concentration, technique, and application specific.

Protein / Peptide Type

Native Protein

Formulation, Preparation, and Storage

P5241

Preparation Method	Native protein purified from Egg White
Preservative	No Preservative
Concentration	Lyoph
Reconstitution	Reconstitute in sterile water at 1-10mg/ml. We do not recommend reconstituting entire 1g, instead you may weight out a smaller amount, reconstitute it, aliquot, and store at -20/-80C. The remainign powder should remain stored at 4C.
Shipping	The product is shipped with polar packs. Upon receipt, store it immediately at the temperature recommended below.
Stability & Storage	Store at -4C in powder form. Store at -20C once reconstituted.

Calculators

The reconstitution calculator allows you to quickly calculate the volume of a reagent to reconstitute your vial. Simply enter the mass of reagent and the target concentration and the calculator will determine the rest.

Volume (to add to vial)

Mass (in vial)

Desired Reconstitution Concentration

Background: Ovalbumin

Chicken Ovalbumin is the major protein in the "white" of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoid and lysozyme. It belongs to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans. Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear whether ovalbumin at this site plays a specific role in shell mineralisation.

Alternate Names

Allergen Gal d 2, CAP 2, CAP2, Cytoplasmic antiproteinase 2, Egg albumin, Gal d II, Hen egg white, PI8, Plakalbumin, Protease inhibitor 8, Serpin B8, serpin peptidase inhibitor clade B member 8, SERPINB14, SERPINB8

Gene Symbol

OVAL

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Certificate of Analysis

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Product Specific Notices for Ovalbumin Native Protein

This product is produced by and distributed for Abnova, a company based in Taiwan.

This product is for research use only and is not approved for use in humans or in clinical diagnosis. This product is guaranteed for 1 year from date of receipt.

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