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CAS 9006-59-1

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Ovalbumins

Description:
Ovalbumin is a glycoprotein and the primary protein found in egg whites, comprising about 54% of the total protein content. It is classified as a globular protein and is known for its solubility in water, which contributes to its functional properties in various applications, particularly in food science. Ovalbumin has a molecular weight of approximately 45 kDa and is composed of a single polypeptide chain that folds into a compact structure, stabilized by disulfide bonds. It exhibits excellent emulsifying, foaming, and gelling properties, making it valuable in the food industry for products like meringues and mousses. Additionally, ovalbumin serves as a source of essential amino acids and has been studied for its potential immunological and nutritional benefits. Its CAS number, 9006-59-1, identifies it in chemical databases, facilitating research and regulatory processes. Ovalbumin is also utilized in various biotechnological applications, including vaccine development and as a model protein in studies of protein structure and function.
Formula:Unspecified
Synonyms:
  • Ovalbumins
  • Ovalbumins (egg albumins)
  • Albumin, ovalbumin
  • Ovalbumin
  • Albumins, ov-
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