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Ovalbumin (Plakalbumin, Allergen Gal d 2, Gal d II)

The glycoprotein ovalbumin is the main constituent in egg white. Hen's egg white is a common food allergen and ovalbumin and ovomucoid have been identified as some of the major allergens from egg white. Currently ovalbumin is one of the extensively studied proteins in animal models and also an established model allergen for airway hyper-responsivenes­s (AHR).

No references to this molecule

1 results found in Proteins.

Product: Size:

Ovalbumin, EndoGrade

Type:

321000 10 mg
321001 100 mg
321002 1000 mg
Find more on Ovalbumin on pubmed

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