General Information

1. Product Name: Albumin Egg (Ovalbumin)

2. Molecular Weight: 45,000 Da

3. CAS Number: 9006-59-1

4. Source: Egg whites

Physical and Chemical Characteristics

1. Appearance: White or off-white lyophilized powder

2. Solubility: Soluble in water and saline solutions

3. pH: 6.8 - 7.2 (1% aqueous solution)

4. Concentration: Typically 98-100% pure

Specifications

1. Protein Concentration: ≥98% (by dry weight)

2. Moisture: ≤5.0%

3. Heavy Metals: ≤10 ppm

4. Endotoxin: ≤10 EU/mg

5. Microbial Limit: ≤100 CFU/g

Stability and Storage

1. Stability: Stable for at least 2 years from the date of manufacture when stored properly

2. Storage: Store in a cool, dry place, away from direct sunlight and moisture

3. Reconstitution: Reconstitute with sterile water or saline solution

Handling and Safety

1. Handling: Handle with care, as the product may be irritating to skin and eyes

2. Safety: Wear protective gloves, safety glasses, and a dust mask when handling the product

3. Disposal: Dispose of the product according to local regulations and guidelines

Applications

1. Research and Development: Used as a blocking agent, stabilizer, and carrier protein in various research applications

2. ELISA and Assays: Used as a standard and blocking agent in ELISA and other assays

3. Cell Culture: Used as a supplement in cell culture media

4. Vaccine Development: Used as an adjuvant and stabilizer in vaccine development

5. Diagnostic Reagents: Used as a component in diagnostic reagents and kits

6. Food Industry: Used as a food additive and ingredient in various food products.