|Tested species reactivity||Chicken|
|Host / Isotype||Mouse / IgE|
|Storage buffer||PBS, pH 7.4|
|Contains||0.09% sodium azide|
|Storage Conditions||4°C or -20°C if preferred|
|Tested Applications||Dilution *|
* Suggested working dilutions are given as a guide only. It is recommended that the user titrate the product for use in their own experiment using appropriate negative and positive controls.
Chicken Ovalbumin is the major protein in the white of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoi and lysozyme. It belonds to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans. Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear wheather ovalbumin at this site plays a specific role in shell mineralization.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.