Catalog Number: 950512
Molecular weight: 44 - 45 kDa
Extinction coefficient: E1% = 6.9 - 7.6 (280 nm)
pI: 4.6 (range of 4.4 - 4.7)
Ovalbumin is the major protein constituent of egg whites and is a phosphorylated glycoprotein. Based on the amino acid sequence of 385 residues, the peptide portion has a molecular weight of 42.7 kDa. The carbohydrate (1428 grams per mole) and phosphate (160 grams per mole) portions make up the balance of the molecular weight.
Preparation: From chicken egg white by Ion exchange.
Form: Lyophilized powder.
Purity: > 80.0% (SDS-PAGE)
Typical purity is approximately 90%
Solubility: Soluble at a concentration of 100 mg/ml in Michaelis buffer, pH 8.6.