Ovalbumin (Not for Export EU)

Size

£704.00

SKU:: O8075-06
Purity:: Serum
Storage Conditions:: -20°C
Supplier:: United States Biological
Host:: Rabbit
Immunogen:: Purified Ovalbumin (> 90%) from chicken egg white
Format:: Supplied as a lyophilized powder from PBS, 0.05% sodium azide.
Extra Details:: Chicken egg albumin (Ovalbumin) is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein. From the amino acid 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 amino acids: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation. Applications: Suitable for use in ELISA. Western Blot, though not tested, may potentially be used as an application. Other applications not tested. Recommended Dilution: Western Blot: 1:1000-1:5000 (ECL); See O8075-09B for positive control. ELISA: 1:10,000-50,000 Optimal dilutions to be determined by the researcher. Storage and Stability: May be stored at 4°C for short-term only. For long-term storage, aliquot and store at -20°C. Aliquots are stable for at least 12 months at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.

Shipping Conditions:: Blue Ice