Ovalbumin Recombinant Rabbit mAb (S-4902)

Ovalbumin (OVA) is the predominant protein found in egg white, constituting approximately 54% of its total protein content, and serves as a widely utilized model system in biochemistry and immunology due to its well-characterized structure and stability. As a member of the serpin (serine protease inhibitor) superfamily, ovalbumin possesses a unique tertiary structure comprising three β-sheets and eight α-helices, although it has evolved to lose its ancestral protease inhibitory activity, distinguishing it from other functional serpins. This globular phosphoglycoprotein, with a molecular weight of roughly 45 kDa, is highly valued in scientific research for studying protein folding, heat-induced denaturation, and antigen processing, particularly in the context of T-cell responses and allergic reactions, given its high allergenic potential and ability to act as a potent antigen in experimental models. Its abundance, ease of purification, and extensive historical data make it an indispensable reference protein for understanding fundamental principles of protein chemistry, nutritional science, and immune system mechanisms.