Ovoalbumin
Ovoalbumin is a type of laboratory equipment used in research and diagnostic applications. It is a protein derived from egg white that is commonly used as a standard or reference material in various analytical and biological assays.
Lab products found in correlation
4 protocols using ovoalbumin
Protein Characterization by SEC-MALS
Protein Purification and Characterization
Proteolysis Sensitivity of Structured Proteins
Molecular Mass Characterization of Soluble Fractions
where MW is the molecular weight in kDa and V e is the elution volume in mL. Soluble fractions were obtained by dissolving the sample in buffer 28 mmol/L Na 2 HPO 4 , 7 mmol/L NaH 2 PO 4 , pH 7.8 and incubating it for 1 h at 25 °C with agitation. Samples were then centrifuged at 10,000×g for 30 min at 15 °C. 200 μL of the soluble fraction were loaded in the column and eluted in the same buffer at 0.2 mL/min. Polypeptides and peptides were detected by absorbance at 280 nm. Every determination was performed at least twice.
Percentage areas of the peaks were calculated by determining the total area of each chromatogram and the area of every peak obtained. These data was processed with the Origin 8.0 program, peak analyzer function.
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