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Chicken egg albumin

Cat. No. M9760
Chicken egg albumin Structure
Synonym:

Ovalbumin; OVA

Size Price Availability Quantity
1g USD 30  USD30 In stock
5g USD 70  USD70 In stock
10g USD 90  USD90 In stock
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Quality Control & Documentation
Biological Activity

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein. Ovalbumin is useful as a marker (∼45 kDa) for protein electrophoresis. Ovalbumin has been used to produce an animal model of asthma. Ovalbumin was used as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophils.

Chemical Information
CAS Number 9006-59-1
Solubility (25°C) Water ≥ 40 mg/mL
Storage 2-8°C, dry, protect from light, sealed
Conversion of different model animals based on BSA (PMID: 27057123)
Species Mouse Rat Rabbit Guinea pig Hamster Dog
Weight (kg) 0.02 0.15 1.8 0.4 0.08 10
Body Surface Area (m2) 0.007 0.025 0.15 0.05 0.02 0.5
Km factor 3 6 12 8 5 20
Animal A (mg/kg) = Animal B (mg/kg) multiplied by  Animal B Km
Animal A Km

For example, to modify the dose of Compound A used for a mouse (20 mg/kg) to a dose based on the BSA for a rat, multiply 20 mg/kg by the Km factor for a mouse and then divide by the Km factor for a rat. This calculation results in a rat equivalent dose for Compound A of 10 mg/kg.

References

[1] Manoj Kumar, et al. Assessment of egg quality and biochemical parameters of Aseel and Kadaknath indigenous chicken breeds of India under backyard poultry farming

[2] Mariane Gonalves Santos, et al. Use of magnetic Fe 3 O 4 nanoparticles coated with bovine serum albumin for the separation of lysozyme from chicken egg white

[3] Mohd Aamir Qureshi, et al. Structural dynamics studies on the binding of aflatoxin B 1 to chicken egg albumin using spectroscopic techniques and molecular docking

[4] Congjiao Sun, et al. Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon

[5] S Quirce, et al. Chicken serum albumin (Gal d 5*) is a partially heat-labile inhalant and food allergen implicated in the bird-egg syndrome

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Keywords: Chicken egg albumin, Ovalbumin; OVA supplier, Animal Modeling, inhibitors, activators


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