Ovalbumin (Egg Albumin, Plakalbumin, Allergen Gal d II, Allergen Gal d 2, SERPINB14) (Not for Export EU)
Product Sizes
100ul
£704.00
O8075-10D-100UL
About this Product
- SKU:
- O8075-10D
- Clonality:
- Polyclonal
- Extra Details:
- Chicken egg albumin (Ovalbumin) is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylatedglycoprotein. From the aa sequence, the peptide portion of the molecule consists of 385 residues and has a molecular weight of 42.7kD. This sequence completely agrees with the reported m-RNA (messenger RNA) sequence. The carbohydrate and phosphate portions account for an additional 1428 and 160 grams per mole respectively, giving a total molecular weight of 44.3kD. Differential scanning calorimetry indicates the chicken egg albumin denatures at 84°C. Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen. It has the following aas: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation. Applications: Suitable for use in ELISA. Other applications not tested. Recommended Dilutions: ELISA: 1:10,000-1:50,000 Optimal dilutions to be determined by the researcher. Storage and Stability: May be stored at 4°C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Aliquots are stable for 12 months after receipt. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
- Host:
- Rat
- Immunogen:
- Highly purified, antigen grade ovalbumin from chicken egg white.
- Isotype:
- IgG
- Physical State:
- Supplied as a liquid in PBS, 0.09% sodium azide.
- Purity:
- Serum
- Shipping Conditions:
- Blue Ice
- Specificity:
- Recognizes chicken egg ovalbumin.
- Source:
- chicken
- Storage Conditions:
- -20[o]C
- Supplier:
- United States Biological
- Type:
- Antibodies:Polyclonal Antibody
