تفکیک و تخلیص آنتی ژنهای سفیده تخم مرغ

Egg white is one of the important nutrients that frequently induces    allergic reactions, particulary in atopic children .The proteins of egg white    are common causes of hyper - sensitivity  symptoms among atopic    individuals so in the way of studying the allergy to egg , it is essential to purify    egg white proteins .           In the present study , ion exchange chromatography , immuno    electrophoresis (IE) and  polyacrylamid gel electrophoresis  (SDS-PAGE )    were used  for separation  and  purification of egg white proteins .           Following ion exchange chromatography, three fractions including : F1,    F2,F3 were distinguished and isolated in concrete pHs . The isolated fractions    were analysed by SDS - PAGE and  IE . The results indicated several  protein    bands in F1 , a single protein  band in   F2  and  a  major  protein  band     with  minor  impurity  in  F3 .  Also  molecular weight  of  the isolated fractions     were determined by SDS-PAGE, so F2 and F3 identified as ovotransferrin    (conalbumin ) and ovalbumin respectively .           The study indicated that ovotransferrin was highly pure , whereas     ovalbumin included a little impurity .