| Reactivity | ChSpecies Glossary |
| Applications | PAGE |
| Concentration | LYOPH |
| 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 |
| Preparation Method |
Native protein purified from Egg White |
| Source | Egg white |
| Protein/Peptide Type | Native Protein |
| Gene | OVAL |
| Purity | >80% by SDS-PAGE and Coomassie blue staining |
| Dilutions |
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| 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. |
| Theoretical MW | 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. |
| Storage | Store at -4C in powder form. Store at -20C once reconstituted. |
| Preservative | No Preservative |
| Concentration | LYOPH |
| Purity | >80% by SDS-PAGE and Coomassie blue staining |
| Reconstitution Instructions | 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. |
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| Gene Symbol | OVAL |
