Ion exchange and size exclusion chromatography. Purity on silver stained SDS-PAGE >95%.

See product insert.

Preservative and carrier-free in endotoxin free phosphate buffered saline, pH 7.4. Filtered through 0.22µm filter.

1. Anet J, Back JF, Baker RS, Barnett D, Burley RW, Howden MEH. Allergens in the white and yolk of hen’s egg. A study of IgE binding by egg proteins. Int Arch Allergy Immunol 1985;77:364-371.
2. Bernhisel-Broadbent J, Dintzis HM, Dintzis RZ, Sampson HA. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d 1) in children with egg allergy and in mice.J Allergy Clin Immunol1994;93:1047-1059.
3. Ebbehøj K, Dahl AM, Frøkiær H, Nørgaard A, Poulsen LK, Barkholt V. Purification of egg white allergens. Allergy 1995; 50(2):133-41.
4. Besler M, Steinhart H, Paschke A. Allergenicity of Hen’s Egg-white Proteins: IgE-Binding of Native and Deglycosylated Ovomucoid. Food Agric Immunol 1997; 9:277-288.
5. Jacobsen B, Hoffmann-Sommergruber K, Thordahl Have T, Foss N, Briza P, Oberhuber C, Radauer C, Alessandri S, Knulst AC, Fernandez-Rivas M, Barkholt V. The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and characterization. Mol Nutr Food Res 2008; 52 Suppl 2:S176-85.