Ovalbumin Egg CAS NO 9006-59-1 Wholesale & Bulk

Ovalbumin is the main protein found in egg whites. It belongs to a family of proteins called albumins. Ovalbumin serves as a source of nutrition for the developing chick embryo inside the egg. It is also commonly used in biochemical and immunological research due to its stability and abundance in eggs. Additionally, ovalbumin is sometimes implicated in allergic reactions to eggs, as it can be a common allergen for some individuals.

Specification of Ovalbumin Egg/Albumin from Chicken Egg White CAS 9006 59 1

ITEMS SPECIFICATIONS RESULTS

Appearance Light yellow lyophilized powder Conform

Solution Color Coloress to light yellow Conform

Turbidity(50mg/ml water) Clear Conform

Loss on Drying ≤5% Conform

Nitrogen content 13～16% Conform

Protein level ＞85% Conform

Conclusion QUALIFIED.

Ovalbumin Egg CAS 9006 59 1 has various applications in both scientific research and industrial processes:

1. **Biomedical Research:** Ovalbumin is widely used as a model antigen in immunology research. It is employed to study immune responses, such as antibody production and T-cell activation. Scientists use ovalbumin to understand fundamental aspects of the immune system and to develop vaccines and therapeutic strategies.

2. **Food Industry:** Ovalbumin is an important ingredient in food processing. It contributes to the texture and structure of many food products, including baked goods, such as cakes and cookies, where it acts as a binder and provides structure. It is also used in the production of some types of mayonnaise and salad dressings.

3. **Pharmaceuticals:** Ovalbumin can be utilized in the pharmaceutical industry for various purposes, such as drug delivery systems and vaccine development. Researchers may use ovalbumin as a carrier protein to enhance the immunogenicity of vaccines or as a component in drug formulations.

4. **Biotechnology:** Ovalbumin is employed in various biotechnological applications, including protein purification and chromatography. It serves as a standard reference protein in biochemical assays and quality control procedures.

5. **Allergy Research:** Ovalbumin is a common allergen, and studying its interactions with the immune system helps in understanding allergic reactions to egg proteins. Researchers investigate the mechanisms underlying egg allergies and develop diagnostic tests and therapeutic interventions.

Overall, ovalbumin plays a significant role in both scientific exploration and practical applications across multiple industries.

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