
Thermo Fisher Scientific Ovalbumin Polyclonal Antibody
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Applications
Tested Dilution
Publications
Western Blot (WB)
1:500-1:5,000
ELISA (ELISA)
1:5,000-1:20,000
Immunoprecipitation (IP)
1:500-1:5,000
Product Specifications
Species Reactivity
Chicken
Host/Isotype
Rabbit / IgG
Class
Polyclonal
Type
Antibody
Immunogen
Anti-Ovalbumin Antibody was produced by repeated immunizations with hen egg white Ovalbumin protein. if (typeof window.$mangular === undefined || !window.$mangular) { window.$mangular = {}; } $mangular.antigenJson = \[{targetFamily:Ovalbumin,uniProtId:P01012-1,ncbiNodeId:9031,antigenRange:1-386,antigenLength:386,antigenImageFileName:100-4133_Ovalbumin_P01012-1_Rabbit.svg,antigenImageFileNamePDP:100-4133_Ovalbumin_P01012-1_Rabbit_PDP.jpeg,sortOrder:1}\]; $mangular.isB2BCMGT = false; $mangular.isEpitopesModalImageMultiSizeEnabled = true;
View immunogen .st0{fill:#FFFFFF;} .st1{fill:#1E8AE7;}
Conjugate
Unconjugated Unconjugated Unconjugated
Form
Lyophilized
Concentration
80 mg/mL
Storage buffer
0.02M potassium phosphate/whole serum, pH 7.2, with 0.15M NaCl
Contains
0.01% sodium azide
Storage conditions
Store at 4°C short term. For long term storage, store at -20°C, avoiding freeze/thaw cycles.
Shipping conditions
Ambient (domestic); Wet ice (international)
Product Specific Information
Store vial at 4° C prior to restoration. For extended storage aliquot contents and freeze at -20° C or below. Avoid cycles of freezing and thawing. Centrifuge product if not completely clear after standing at room temperature. This product is stable for several weeks at 4° C as an undiluted liquid. Dilute only prior to immediate use.
Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-rabbit serum, purified and partially purified Ovalbumin [Hen Egg White]. Cross reactivity against Ovalbumin from other tissues and species may occur but have not been specifically determined.
Target Information
Chicken ovalbumin is the major protein in the white of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoi and lysozyme. It belonds to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans. Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear whether ovalbumin at this site plays a specific role in shell mineralization.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.
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