Egg allergenic extracts

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein.

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein.

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein.

Chicken egg albumin, or ovalbumin, is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Chicken egg albumin is the major protein constituent of egg whites. Chicken egg albumin is a phosphorylated-glycoprotein.

Whole IgG antibodies are isolated as intact molecules from antisera by immunoaffinity chromatography. They have an Fc portion and two antigen binding Fab portions joined together by disulfide bonds and therefore they are divalent.