Ovalbumin is the main protein found in egg white, making up 60-65% of the total protein. Ovalbumin is an important protein in several different areas of research, including general studies of protein structure and properties. Ovalbumin is used for studies of serpin structure and function, proteomics and immunology [1][2].

TP2280

C66H105N21O23

1560.67

ovalbumin (324-338) [Gallus gallus]/[Coturnix coturnix]

DMSO:≥156mg/mL
Powder: -20°C for 3 years
In solvent: -80°C for 2 years