TY - JOUR T1 - Isolation and Purification of Egg White Antigens TT - تفکیک و تخلیص آنتی ژنهای سفیده تخم مرغ JF - umsha JO - umsha VL - 8 IS - 4 UR - http://sjh.umsha.ac.ir/article-1-790-en.html Y1 - 2002 SP - 0 EP - 0 KW - Conalbumin / Egg White / Ovalbumin N2 - 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 . M3 ER -