f232 nGal d 2 Ovalbumin, Egg

Allergens within Food of Animal Origin

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  • Latin name: Gallus spp.
Ovalbumin, Gal d 2, is a major allergen of hen's egg white.
 
Review
Ovalbumin, Gal d 2, is a major allergen of hen’s egg-white. The molecular weight is approximately 43 kD. Ovalbumin was previously considered to be the most important allergen of egg white. Its importance was over-estimated due to frequent contamination of commercial preparations with ovomucoid (1).

References:

    1. Bernhisel-Broadbent J, Dintzis HM, Dintzis RZ, Sampson HA. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice. J Allergy Clin Immunol; 1994; 93: 1047-59.

2000



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