Abstract
The four major allergens from hen's egg white—lysozyme (LY), ovomucoid (OM), ovalbumin (OA) and ovotransferrin (OT)—were separated by capillary zone electrophoresis (CZE). Up to 10 μg of the allergens could be collected by automated fraction collection. IgE‐binding properties of the collected CZE fractions were investigated in dot‐blot experiments. Egg white proteins were detected in all four fractions using patients’ sera and a polyclonal antibody. In two fractions, LY and OM could be identified by matrix‐assisted laser desorption/ionization time of flight mass spectrometry.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
