Alternative Names
Ovalbumin; Gal d II; Egg albumin; Plakalbumin; Gal d 2
Purity
> 95 % as determined by SDS-PAGE.
Buffer
20mM Histidine-HCl, 8% Sucrose, 0.05% Tween 80, pH6.0
Storage
Store at -20°C to -80°C. Avoid multiple freeze/thaw cycles
Introduction
Egg allergy accounts for one of the most prevalent food hypersensitivities in industrialized countries. The majority of the relevant egg allergens have been identified in the egg white: ovomucoid (Gal d 1), a Kazal-type serine protease inhibitor; ovoalbumin (Gal d 2), a serine protease inhibitor; ovotransferrin (Gal d 3); and the egg lysozyme (Gal d 4). Ovalbumin, the major protein in avian egg-white, is a non-inhibitory member of the serine protease inhibitor (serpin) superfamily.
Antigen Description
Recombinant Chicken Gal d 2 is produced by E.coli expression system and the target gene encoding Gly2-Pro386 is expressed with a 6His tag at the N-terminus.
Keywords
Ovalbumin; Gal d 2; Food allergies; Egg allergies
Citations
Publication ()
Have you cited DAG-WT219 in a publication?
Let us know and earn a reward for your research.
COA
Loading ......
