CHJ.31989
Albumin from chicken egg white
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Ordering
Available Variants1 g
CHJ.31989-1g
Price
€99.20
Available – Dispatch in 14 days
5 g
CHJ.31989-5g
Price
€290.40
Available – Dispatch in 14 days
10 g
CHJ.31989-10g
Price
€495.20
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
1 g | CHJ.31989-1g | €99.20 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
5 g | CHJ.31989-5g | €290.40 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
10 g | CHJ.31989-10g | €495.20 |
lyophilized powder, ≥98% (agarose gel electrophoresis)
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| CAS Number | 9006-59-1 |
|---|---|
| UNSPSC Code | 12352202 |
| eCl@ss | 42010201 |
| EC Number | 232-692-7 |
| NACRES | NA.25 |
| MDL number | MFCD00130424 |
| Biological source | chicken egg white |
| Assay | ≥98% (agarose gel electrophoresis) |
| Form | lyophilized powder |
| Technique(s) | bioconjugation: suitable |
Safety Information Handling visibility
| pictograms |
GHS08
GHS08
|
|---|---|
| signalword | Danger |
| hcodes | H334 |
| pcodes | P261 - P284 - P501 |
| Storage Class | 11 - Combustible Solids |
| flash_point_f | Not applicable |
| flash_point_c | Not applicable |
| ppe | Eyeshields, Gloves, type N95 (US) |
| Hazard Classifications | Resp. Sens. 1 |
Technical Overview & Applications Use-case context
Albumin from chicken egg white, also known as ovotransferrin or egg albumen, is a protein with the CAS registry number 9006-59-1. It is a globulin protein that constitutes approximately 60-65% of the total protein content in egg whites. This protein plays a crucial role in various biological processes, including the transport of iron and other metals, and has antimicrobial properties. Albumin from chicken egg white has been widely used in various biomedical and biochemical applications, including as a nutrient supplement, a vaccine adjuvant, and a model protein for structural and functional studies. Its high purity, stability, and availability make it an ideal protein for research and industrial applications, and it has been extensively characterized using various biochemical and biophysical techniques to understand its structure, function, and interactions.
