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Key Documents

C0880

Sigma-Aldrich

Conalbumin from chicken egg white

Iron complex

Synonym(s):

Ovotransferrin

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About This Item

CAS Number:
1391-06-6
EC Number:
215-727-0
MDL number:
MFCD00130856
UNSPSC Code:
12352202
NACRES:
NA.25

biological source

chicken egg white

Quality Level

300

assay

≥95% (agarose gel electrophoresis)

form

powder

technique(s)

gel permeation chromatography (GPC): suitable

UniProt accession no.

P02789

storage temp.

−20°C

Gene Information

chicken ... TF(396241)

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General description

Iron-carrying proteins conalbumin and serum transferrin are synthesized with identical 19-amino-acid leader sequences that are removed during protein maturation. The leader sequences are presumably involved in secretion of the proteins by endoplasmic reticulum.

Application

Conalbumin (CA) is a monomeric glycoprotein that makes up approximately 13% of the albumin found in egg white. The iron complex of CA is more stable to chemical and physical treatments when compared to the uncomplexed proteins. At near neutral conditions, urea denaturation of CA modifies but does not destroy the iron complex.

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H317,H334

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The resistances of conalbumin and its iron complex to physical and chemical treatments.
P R AZARI et al.
Archives of biochemistry and biophysics, 92, 44-52 (1961-01-01)
The denaturation of proteins. IV. Conalbumin and iron(III)-conalbumin in urea solution.
A N GLAZER et al.
Biochimica et biophysica acta, 71, 109-123 (1963-04-02)
Alexandra Acero-Lopez et al.
Food chemistry, 135(4), 2245-2252 (2012-09-18)
High pressure processing of ovotransferrin was carried out to study the structural and physiochemical changes of ovotransferrin under various pressure levels. At pH 8 and pressures higher than 200 MPa, a decrease in total sulfhydryl groups and an increase in
S H Moon et al.
Poultry science, 90(11), 2584-2591 (2011-10-20)
The objective of this study was to determine the effect of nisin and selected meat additives (salt, lactate, lactate-diacetate combination, and polyphosphate) on the antimicrobial activities of ovotransferrin (OTF) against the growth of Listeria monocytogenes. A Bioscreen C turbidometer (Oy
J Kim et al.
Poultry science, 91(11), 2747-2754 (2012-10-24)
Food protein-derived peptides are important components for nutraceuticals, with many biological functions as well as substantial nutritional benefits. The aim of this study was to investigate the antioxidant effects of ovotransferrin (OTF) derived from egg white and its hydrolysates (OH)
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Articles

HPLC Analysis of Protein Standards (1) on BIOshell™ A400 Protein C4

For use as a marker in SDS-PAGE; Albumin from chicken egg white, For use as a marker in SDS-PAGE; L-Lactic Dehydrogenase from rabbit muscle, Type XI, lyophilized powder, 600-1,200 units/mg protein

Chromatograms

application for HPLC

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