83-5987-08　Ovalbumin (Egg Albumin, Plakalbumin, Allergen Gal d II, Allergen Gal d 2, SERPINB14) (Not for Export EU) 100ul　O8075-10D

特徴

• Chicken egg albumin (Ovalbumin) is the major protein constituent of egg whites.
• Chicken egg albumin is a phosphorylatedglycoprotein.
• From the aa 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℃.
• Ovalbumin can be used as a carrier protein to conjugate to synthetic peptides for use as an immunogen.
• It has the following aas: 20 Lys, 10 Tyr, 6 Cys, 14 Asp, and 33 Glu which make it suitable for conjugation.
• Applications:Suitable for use in ELISA.
• Other applications not tested.
• Recommended Dilutions:ELISA: 1:10,000-1:50,000 Optimal dilutions to be determined by the researcher.
• Storage and Stability:May be stored at 4℃ for short-term only.
• Aliquot to avoid repeated freezing and thawing.
• Store at -20℃.
• Aliquots are stable for 12 months after receipt.
• For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.