Albumin from chicken egg white

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-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.

Ovalbumin, an egg white protein is produced in the oviduct of hen. It has 3 sites of post synthetic modification and an N-terminal acetyl group. This product is free of S-ovalbumin, a heat stable form of egg albumin formed when eggs are stored.

A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma.

Albumin from chicken egg white has been used:

• as a component in reaction buffer for in vitro enzymatic assay
• to simulate dangerous protein toxins
• as a component in marker solution

The product is useful as a marker (∼45 kDa) for protein electrophoresis. It has been used to produce an animal model of asthma.
Ovalbumin was used as medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophil.
It was also used in a study testing intestinal macromolecule absorption in fetal pig after infusion of colostrum in utero.

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.

Ovalbumin is preferred as a nutrient supplement. It can serve as a drug carrier. It possess tumor necrosis releasing factors, that can play a great role in tumor suppression.