پزشکی بالینی ابن سینا (Mar 2002)
Isolation and Purification of Egg White Antigens
Abstract
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 .
