WhitePreparation by PrecipitationJSmu
نویسنده
چکیده
zyme (LY) are the major allergens for patients with egg allergy.2・5-7) OA, OT, OM, and LY constitute 51, 12, 11, and 3.5weight%, respectively, of the total protein in egg white.S) Some groups reported that OM plays a more important role in the pathogenesis of allergic reactions to egg white than other egg white proteins.9・'O} OM is a highly soluble glycoprotein with a molecular weight of 28,OOO, and is soluble and antigenic even in boiled shell eggs.") Urisu et al.iO) reported that an ovomucoid-depleted egg white preparation from boiled egg white was not allergenic for 21 (55%) of 38 egg-sensitive allergic patients. In their method, OM
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