f323 nGal d 3 Conalbumin, Egg

Allergens within Food of Animal Origin

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  • Latin name: Gallus spp.
Conalbumin (ovotransferrin) is a major allergen of hen's egg-white.
 
Review
Conalbumin (ovotransferrin), Gal d3, is the second most common protein in egg-white with a molecular weight of 66-70 kD. It is a plasma protein that is responsible for binding and transporting iron.

Conalbumin is a major allergen of hen's egg-white (1).

References:

    1. Holen, E, Elsayed, S. Characterization of four major allergens of hen egg-white by IEF/SDS-PAGE combined wtih electrophoretic transfer and IgE immunoautoradiography. Int Arch Allergy Appl Immunol; 1990; 91: 136-141.

1999



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