Description_x000D_ General description_x000D_ 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._x000D_ Ovalbumin make 75% of the total egg white protein._x000D_ Application_x000D_ Albumin from chicken egg white has also been used to investigate the effects of infusion fluids (colostrum whey, milk whey, amniotic fluid) on ovalbumin (OVA) absorption in fetal pig intestine._x000D_ A phosphorylated glycoprotein which is useful as a marker (~45 kDa) for protein electrophoresis. Has been used to produce an animal model of asthma._x000D_ Packaging_x000D_ 1 kg in poly bottle_x000D_ 250, 500 g in poly bottle_x000D_ Biochem/physiol Actions_x000D_ Albumin from chicken egg white serves as a natural adhesive._x000D_ Differential scanning calorimetry indicates that the 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._x000D_ Quality_x000D_ Crude dried egg white