LP17546-0

Ovalbumin

Active

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 Name

Ovalbumin

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

Related Codes

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