Description_x000D_ General description_x000D_ Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein. From the amino acid sequence, the peptide portion of ovalbumin consists of 385 residues and has a molecular weight of 42.7 kDa._x000D_ Application_x000D_ Ovalbumin is useful as a marker (∼45 kDa) for protein electrophoresis. Ovalbumin has been used to produce an animal model of asthma. Ovalbumin was used as a medium for cell incubation in EliCell assay for the detection of released cytokines from eosinophils._x000D_ Studies to test the effects of localization on DNA immunizations use ovalbumin in antibody assays._x000D_ Ovalbumin has been used as an induction agent in model studies of atopic dermatitis._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, 5, 10, 25, 50 g in poly bottle_x000D_ Biochem/physiol Actions_x000D_ 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._x000D_ Physical form_x000D_ Essentially salt free