OVA peptides

Ovalbumin (OVA) is the major protein in avian egg white, making up approximately 55% of the total.  Chicken ovalbumin consists of 385 amino acids, with a relative molecular mass of 42.7 kDa, and has several modifications, including N-terminal acetylation, phosphorylation, and glycosylation.  Little is known regarding its physiological functions although it is thought to be a storage protein.

 The ovalbumin gene family in Gallus gallus is composed of three homologous genes, the ovalbumin, ovalbumin-related protein Y (OVAY), and ovalbumin-related protein X (OVAX) genes.  Ovalbumin, OVAX, and OVAY belong to the serine protease inhibitor (serpin) family whose members share a common tertiary structure. However unlike other members of this family, ovalbumin does not possess any protease inhibitory activities.

 Ovalbumin is an important protein in several different areas of research.  Availability in large quantities has led to its use as a standard in studies of protein structure and properties. In proteomics, chicken egg ovalbumin is used to calibrate electrophoresis gels, and in immunology, it is commonly used as a model protein to study antigen specific immune responses. Ovalbumin induced experimental asthma is one of the most widely used allergic asthma models in the world.