Albumin; Alpha-livetin; Gal d 5
> 95 % as determined by SDS-PAGE.
Reconstituted protein solution should be stored at ≤ -20°C.
PLEASE note that this product is intended for research use only; not for diagnostic or clinical use.
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). A serum albumin, α-livetin (Gal d 5), is a hen's egg yolk allergen causing IgE-mediated allergy.
Recombinant Chicken Gal d 5 is produced by Mammalian expression system and the target gene encoding Phe24-Ala615 is expressed with a 6His tag at the C-terminus.
Albumin; Gal d 5; Food allergies; Egg allergies