Ovalbumin

  • CAS Number: 9006-59-1

Ovalbumin is the name of quantitatively most common protein in the egg white of birds' eggs (55-65 percent). The function of ovalbumin is not clearly established, but it is suspected that there is a storage protein. Ovalbumin belongs to the serpins. However, in contrast to other serpins ovalbumin is not able to inhibit serine proteases.

Biosynthesis

The gene for ovalbumin is found in the domestic fowl (Gallus gallus domesticus) on chromosome 2 and consists of 8 exons and 5900 base pairs ( 5.9 kbp). Transcribed mRNA contains 1392 bases and after translation, and other post-translational modification occurs, the 385 amino acid long ovalbumin with a molecular weight of 42.8 kDa. The amino acid sequence of the chicken ovalbumin 1981 fully elucidated.

Use

Ovalbumin has a high rank, as it was historically used because of its high availability for the development of techniques for Molmassenmessung and structure determination for protein research. It now serves more as a reference standard in these areas. Due to its similar structure to the serpin it is used for research into this protein family. Also, it is used in immunology, to cause an allergic reaction.

History

Chicken ovalbumin was ( according to hemoglobin in 1870 ), the second protein that has been prepared in pure form and in crystal form. Franz Hofmeister succeeded in 1889 by careful precipitation with ammonium sulfate solution to produce pure ovalbumin and from it to grow crystals. It was named the protein only in the year 1900 by Osborne and Campbell.

Properties

Ovalbumin can cause allergies in humans.

Ovalbumin is water repellent. Chicken ovalbumin coagulates at 84.5 ° C

CAS registry number Organism Allergy Digital Object Identifier
628002
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