Conalbumin, from chicken egg white
≥98% (agarose gel electrophoresis)
- Product Code: 98711
CAS:
1391-06-6
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| EC Number: | MDL Number: | MFCD00130856 | |
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| Density: | Storage Condition: | −20°C |
Product Description:
Conalbumin, derived from chicken egg white, is widely utilized in the food industry as a natural antimicrobial agent due to its ability to bind iron, thereby inhibiting the growth of iron-dependent bacteria. It is also employed in the production of protein supplements and functional foods, contributing to nutritional value and enhancing protein content. In biotechnology, conalbumin serves as a model protein for studying protein structure, function, and interactions, particularly in research related to metal-binding proteins. Additionally, it finds application in the cosmetic industry, where it is incorporated into skincare products for its moisturizing and skin-conditioning properties. Its role in vaccine development has also been explored, as it can act as an adjuvant to enhance immune responses.
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.100 | 10-20 days | ฿11,232.00 |
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Conalbumin, from chicken egg white
Conalbumin, derived from chicken egg white, is widely utilized in the food industry as a natural antimicrobial agent due to its ability to bind iron, thereby inhibiting the growth of iron-dependent bacteria. It is also employed in the production of protein supplements and functional foods, contributing to nutritional value and enhancing protein content. In biotechnology, conalbumin serves as a model protein for studying protein structure, function, and interactions, particularly in research related to metal-binding proteins. Additionally, it finds application in the cosmetic industry, where it is incorporated into skincare products for its moisturizing and skin-conditioning properties. Its role in vaccine development has also been explored, as it can act as an adjuvant to enhance immune responses.
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