Ovalbumin, EndoGrade
| Type: | |||||
| Source: Chicken Egg White | Species: | ||||
| Other names: Plakalbumin, Allergen Gal d 2, Gal d II | Distributed product | ||||
| Product: | Size: | ||||
|---|---|---|---|---|---|
| 321000 | 10 mg | ||||
| 321001 | 100 mg | ||||
| 321002 | 1000 mg | ||||
Files:
Datasheet PDFMSDS 
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Product details
Introduction to the Molecule
The glycoprotein ovalbumin is the main constituent in egg white. Hen's egg white is a common food allergen and ovalbumin and ovomucoid have been identified as some of the major allergens from egg white. Currently ovalbumin is one of the extensively studied proteins in animal models and also an established model allergen for airway hyper-responsiveness (AHR).
Source
Chicken Egg White
Purity
>98%
Endotoxin
concentration< 1 EU/mg [1 mg/ml]
Storage, Stability/Shelf Life
Store at 2–8 °C (lyophilized) or –20 °C (reconstit uted in buffer)
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