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You are here:Home » Antibodies » Antibodies-Albumin » Anti -Ovalbumin, Egg proteins, Protein Control

Anti -Ovalbumin, Egg proteins, Protein Control


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Clone Host Grade Applications
Polyclonal Rabbit Serum E
Allergy to chicken egg or proteins is one of the more frequent causes of food hypersensitivity in infants and young children. Both IgG and IgA class antibodies may be detected. Ovalbumin intolerance has been implicated in a number of conditions affecting children. In particular, children with cystic fibrosis show elevated anti-ovalbumin antibodies. Ovalbumin antibodies have
also been noted in some forms of kidney disease. A relationship between food allergy and infantile autism has also been observed. Children with insulin-dependent diabetes mellitus show an enhanced immune response to both b-lactoglobulin and ovalbumin, a phenomenon that may be related to the development of the disease. Conditions related to ovalbumin intolerance usually resolve once egg and egg based foods have been withdrawn from the patient's diet.
Intolerance to egg proteins could be due not only to the ovalbumin protein found in egg white but also to other major proteins present in the yolk. The major proteins of chicken eggs are: Ovalbumin(45kD, 54%), Conalbumin (13%, 80kD), Ovomucoid(11%, 28kD), Lysozyme (3.5%, 14kD), Globulins (G2, G3) (8.0%, molwt?), Ovomucin (1.5%, mol wt?). Other protein components include, flavoprotein (0.8%), ovoglycoprotein (0.5%), ovomacroglobulin (0.5%), ovoinhibitor (0.l%) and avidin (0.05%). Egg allergies occur in about 0.5 percent of the population and in about 5 percent of children with allergies. Because influenza and yellow fever vaccines are both made in eggs, egg proteins (primarily ovalbumin) are present in the final product. Residual quantities of egg proteins found in the influenza vaccine (i.e., about 0.02-1.0ug per dose) are sufficient to induce severe but rarely fatal hypersensitivity reactions in children with egg allergies.
Catalog #O9050-07
ApplicationsSuitable for use in ELISA. Other applications not tested.
Recommended DilutionELISA: 1:10,000-1:50,000. Using 50-100ng control peptide/well.
Optimal dilutions to be determined by the researcher.
Storage and StabilityMay be stored at 4°C for short-term only. For long-term storage, aliquot and store at -20°C. Aliquots are stable for at least 12 months at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
Clone TypePolyclonal
ConcentrationAs reported
FormSupplied as a lyophilized powder from PBS, 0.05% sodium azide.
ImmunogenChicken egg white total proteins.
SpecificityRecognizes chicken Egg proteins Antibodies and Protein Controls.
Important NoteThis product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

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