Ovalbumin is a glycoprotein and the major protein of egg white. It has a molecular weight of 43kD. Ovalbumin is used for conjugation or immunological determinations as well as drug and pharmaceutical processing.

Isoelectric Point:
4.5

Storage and Stability:
Store product at 4°C if to be used immediately within two weeks. For long-term storage, aliquot to avoid repeated freezing and thawing and store at -20°C. Aliquots are stable at -20°C for 12 months after receipt. Dilute required amount only prior to immediate use. Further dilutions can be made in assay buffer. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. 

Certificate of Origin:
The raw animal product (Chicken egg white) used in the manufacturing of Ovalbumin is derived from materials originating in North America and collected in USDA approved facilities and inspected to be free of disease.