OVALBUMIN

IDENTIFICATION AND USE: Ovalbumin is a glycoprotein that comprises 54% of the total proteins obtained from the white of eggs. It is a member of the serpin superfamily.

Ovalbumin and albumin were some of the very first proteins to be studied. Ovalbumin was first crystallized in 1890 by Hofmeister. In 1938, Neuberger reported that the carbohydrate moiety contained two moles of hexosamine, four moles of mannose, and some unidentified nitrogeneous material.

FOUND IN THE FOLLOWING VACCINES: INFLUENZA (FLULAVAL)