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Description
Product Description: Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a pho
horylated-glycoprotein. From the amino acid sequence, the peptide portion of the molecule consists of 385 residues and has a molecular weight of 42.7 kDa.
Biochem/physiol Actions: Differential scanning calorimetry indicates that 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.
Specifications
Specifications
| Quantity | 1 g |
| Storage Requirements | -20°C |
| Form | Powder |
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