Egg White Ovalbumin Purified Dialyzed Lyophilized from Innovative Research has been produced from egg whites and chromatographically purified. This is a dialyzed, lyophilized powder.
Ovalbumin is the main protein component of egg white (accounting for more than half the total egg white protein). While similar in structure to serpins, it is not a serine protease inhibitor. Ovalbumin is thought to be a storage protein, but the exact function remains unknown. Ovalbumin is important for research purpose that include studying structure and properties of proteins and serpins, as well as proteomics (as a weight marker for calibrating electrophoresis gels), and immunology research (by stimulating allergic reaction).
More Details:
- Source: Egg White
- Purification: Chromatographically Purified
- Storage Conditions: 2° to 8°C
At Innovative Research, we provide reliable, consistent products that deliver reliable, consistent results.
Please note – this product replaces our old product number IRWBE169 (same product, new number).
