Phosphate-buffered saline, pH 7.2, containing 0.1% sodium azide
Store as concentrated solution. Centrifuge briefly prior to opening vial. Store at 4ºC.
10 mg/ml (Please refer to the vial label for the specific concentration.)
The immunogen is whole ovalbumin from egg white
Affinity purified with antigen
From polyclonal serum
For laboratory use only. Not for any clinical, therapeutic, or diagnostic use in humans or animals. Not for animal or human consumption.
ovalbumin (SERPINB14) , OVA , SERPINB14
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, ovomucoid and lysozyme. It belongs 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 whether ovalbumin at this site plays a specific role in shell mineralisation.