Ovalbumin Polyclonal Antibody, Rockland™

Description

• Store vial at -20°C prior to opening
• Aliquot contents and freeze at -20°C or below for extended storage
• 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
• Rabbit Anti-Ovalbumin is an IgG fraction antibody purified from monospecific antiserum by a multi-step process which includes delipidation, salt fractionation and ion exchange chromatography followed by extensive dialysis against the buffer stated above
• Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-Rabbit Serum as well as purified and partially purified Ovalbumin [Hen Egg White]
• Cross reactivity against Ovalbumin from other sources is unknown
• 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.