- Ovalbumin peptide
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- $0.00 / 1G
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2026-05-28
- CAS:9006-59-1
- Min. Order: 1G
- Purity: ≥80% UV
- Supply Ability: 100KG
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| | Albumin from chicken egg white Basic information |
| Product Name: | Albumin from chicken egg white | | Synonyms: | Albuminegg,flake;crystalbumins;egg;ALBUMIN CHICKEN EGG GRADE III;ALBUMIN FROM HEN EGG WHITE 2XCRYST.LYOPH SALT-FREE POWDER;OVALBUMIN, 2D ELECTROPHORESIS MARKER;ALBUMIN FROM HEN EGG WHITE 5 X CRYST. LY OPHIL. POWDER;ALBUMIN CHICKEN EGG GRADE VI | | CAS: | 9006-59-1 | | MF: | C16H26O5 | | MW: | 298.37464 | | EINECS: | 232-692-7 | | Product Categories: | proteins | | Mol File: | 9006-59-1.mol |  |
| | Albumin from chicken egg white Chemical Properties |
| Melting point | 60°C | | storage temp. | 2-8°C | | solubility | H2O: 50 mg/mL, clear to slightly turbid, colorless to slightly yellow | | form | powder | | color | Creamish white | | biological source | chicken egg white | | Water Solubility | Easily soluble in cold water. | | Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. | | Cosmetics Ingredients Functions | HAIR CONDITIONING
SKIN CONDITIONING | | InChI | InChI=1/C16H26O5/c1-10(2)6-7-12-15(4,21-12)16(19)13(20-5)11(17)8-9-14(16,3)18/h6,12-13,18-19H,7-9H2,1-5H3/t12-,13-,14-,15+,16-/s3 | | InChIKey | UOXVFQCRPDLSFN-MWWLVWQINA-N | | SMILES | C1(=O)CC[C@](O)(C)[C@@](O)([C@]2(C)[C@@H](C/C=C(/C)\C)O2)[C@@H]1OC |&1:4,7,9,11,18,r| | | EPA Substance Registry System | Ovalbumin (9006-59-1) |
| | Albumin from chicken egg white Usage And Synthesis |
| Chemical Properties | pale yellow powder | | Uses | Usually Albumin from chicken egg white can be used as a marker (~45 kDa) for protein electrophoresis,and has also been used to produce an animal model of asthma. | | Uses | Albumin, egg, spray-dried powder is used in the electrophoresis technic. It is also used as a pharmaceutical intermediate. | | Uses | Albumin from chicken egg white has also been used to investigate the effects of infusion fluids (colostrum whey, milk whey, amniotic fluid) on ovalbumin (OVA) absorption in fetal pig intestine. | | General Description | Chicken egg albumin, or 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 ovalbumin consists of 385 residues and has a molecular weight of 42.7 kDa. | | Biochem/physiol Actions | Albumin from chicken egg white serves as a natural adhesive. | | in vivo | Ovalbumins (OVA) (1 mg/kg, intranasal inoculation, 6 times over 2 weeks) co-administration with (Silica nanoparticles)SNP causes significant airway hypersensitivity inflammation, resulting in total cell , macrophages, neutrophils, eosinophils, lymphocytes in the SNP/OVA female BALB/c mouse model[1].
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| | Albumin from chicken egg white Preparation Products And Raw materials |
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