Conalbumin, also known as ovotransferrin, is a glycoprotein primarily found in egg white and is classified as a member of the transferrin family. It plays a crucial role in iron transport and storage, exhibiting a high affinity for binding iron ions, which is essential for its biological functions. Conalbumin has a molecular weight of approximately 76 kDa and is composed of a single polypeptide chain with multiple glycosylation sites. The protein exhibits antimicrobial properties, contributing to the innate immune defense of eggs by sequestering iron, thereby limiting the availability of this essential nutrient to pathogens. Structurally, conalbumin is characterized by its ability to undergo conformational changes upon iron binding, which influences its stability and functionality. It is soluble in water and has a relatively high isoelectric point, making it useful in various biochemical applications, including as a food preservative and in the formulation of pharmaceuticals. Additionally, conalbumin is studied for its potential health benefits, including antioxidant properties and its role in modulating immune responses.

Conalbumin

1391-06-6: Conalbumin, also known as ovotransferrin, is a glycoprotein primarily found in egg white and is classified as a member of the transferrin family. It plays a crucial role in iron transport and storage, exhibiting a high affinity for binding iron ions, which is essential for its biological functions. Conalbumin has a molecular weight of approximately 76 kDa and is composed of a single polypeptide chain with multiple glycosylation sites. The protein exhibits antimicrobial properties, contributing to the innate immune defense of eggs by sequestering iron, thereby limiting the availability of this essential nutrient to pathogens. Structurally, conalbumin is characterized by its ability to undergo conformational changes upon iron binding, which influences its stability and functionality. It is soluble in water and has a relatively high isoelectric point, making it useful in various biochemical applications, including as a food preservative and in the formulation of pharmaceuticals. Additionally, conalbumin is studied for its potential health benefits, including antioxidant properties and its role in modulating immune responses.

<p>Conalbumin (ovotransferrin) is an egg white protein and glycoprotein with antimicrobial, antioxidant, and immunomodulatory transferrin and metalloprotease.</p>

CAS 1391-06-6

Conalbumin

Conalbumin

Ref: TM-TP2904

Conalbumin (Ovotransferrin) ex. Chicken Egg White, 80% Protein

Ref: SR-38496