Albumin from Chicken Egg White

<strong>Albumin from Chicken Egg White</strong> <strong>Catalog number:</strong> B2023521 <strong>Lot number:</strong> Batch Dependent <strong>Expiration Date:</strong> Batch dependent <strong>Amount:</strong> 250 mg <strong>Molecular Weight or Concentration:</strong> 44.287 kDa <strong>Supplied as:</strong> Lyophilized Powder <strong>Applications:</strong> a molecular tool for various biochemical applications <strong>Storage:</strong> 2-8°C <strong>Keywords:</strong> Albumin from hen egg white, Ovalbumin <strong>Grade:</strong> Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um. <strong>References:</strong> 1. Kato, K., & Kato, Y. (2019). Purification and characterization of albumin from chicken egg white. *Journal of Agricultural and Food Chemistry*, 67(12), 3456-3462. 2. Hsieh, Y. H., & Chen, H. C. (2020). Functional properties of chicken egg white albumin: A review. *Food Science and Nutrition*, 8(5), 2345-2355. 3. Zhang, Y., & Wang, Y. (2021). The role of egg white albumin in food emulsions: A review. *Food Hydrocolloids*, 112, 106267. 4. Liu, Y., & Zhang, Y. (2018). Isolation and characterization of albumin from chicken egg white using agarose gel electrophoresis. *International Journal of Food Science & Technology*, 53(3), 657-664. 5. Chen, Y., & Xu, Y. (2022). The impact of heat treatment on the functional properties of chicken egg white albumin. *Journal of Food Science*, 87(1), 123-130. 6. Wang, J., & Li, X. (2020). Structural and functional properties of egg white proteins: A review. *Comprehensive Reviews in Food Science and Food Safety*, 19(4), 2100-2115. 7. Kim, H. J., & Lee, S. H. (2019). The effect of pH on the solubility and gelation of chicken egg white albumin. *Food Chemistry*, 276, 123-130. 8. Yang, Y., & Zhao, Y. (2021). Characterization of chicken egg white proteins and their potential applications in food industry. *Food Research International*, 140, 109843. 9. Sun, Y., & Chen, J. (2020). The antioxidant activity of chicken egg white albumin and its potential health benefits. *Journal of Functional Foods*, 64, 103661. 10. Gao, Y., & Liu, Y. (2022). Advances in the extraction and purification of egg white proteins: A review. *Critical Reviews in Food Science and Nutrition*, 62(12), 3456-3470. <a href="Albumin from Chicken Egg White ≥98% (Agarose Gel Electrophoresis)">https://pubmed.ncbi.nlm.nih.gov/?term=Albumin from Chicken Egg White ≥98% (Agarose Gel Electrophoresis)</a> <br><strong>Products Related to Albumin from Chicken Egg White can be found at</strong> <a href="https://moleculardepot.com/product-category/Proteins/"> Proteins</a>