Version 2.77

Descriptions

An albumin obtained from the white of eggs. It is a member of the serpin superfamily. Source: National Library of Medicine, MeSH 2006

Gal d 2, also known as Ovalbumin and Albumin, is a 44 kDa phosphoglycoprotein.

Ovalbumin is a major allergen of Hen's egg white and is the most abundant of Egg white proteins, comprising 54% of the total proteins and a fivefold greater quantity than Ovomucoid.

Ovalbumin was previously considered to be the most important allergen of Egg white. But its importance was over-estimated due to frequent contamination of commercial preparations with Ovomucoid. In spite of a difference in the molecular weights of Ovomucoid and Ovalbumin, they cannot be completely separated by some processes, which has lead to the erroneous assumption of cross-reactions. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
Ovalbumin
Part Type
Component (Describes the core component or analyte measured)
Created On
2000-05-04
Construct for LOINC Short Name
Ovalb

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP17546-0
ConceptMap translate
https://fhir.loinc.org/ConceptMap/$translate?system=http://loinc.org&code=LP17546-0

Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 卵白蛋白
Synonyms: 卵清蛋白;卵白朊;蛋清清蛋白
fr-CA French (Canada) Ovalbumine
et-EE Estonian (Estonia) Ovalbumiin
es-ES Spanish (Spain) Ovoalbumina
it-IT Italian (Italy) Ovoalbumina
tr-TR Turkish (Turkey) Ovalbumin
ru-RU Russian (Russian Federation) Овальбумин
nl-NL Dutch (Netherlands) ovalbumine
fr-BE French (Belgium) Ovalbumine