Conalbumin substantially iron-free 1 g

Conalbumin is an iron-binding protein. It is mainly present in the egg white of hen. It is also termed as ovotransferrin. It is a member of the transferrin iron-binding glycoproteins family. Ovotransferrin is also known an an acute?phase protein Conalbumin from chicken egg white has been used: as ovotransferrin standard in 96?well microplate assay to investigate on ovotransferrin-like activity in the plasma of wild birdsto examine its effects on osteoclastogenesisto study its

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