Ovalbumin is the main protein found in egg white, making up approximately 55% of the total protein.
In the analysis of
egg allergy
, ovalbumin is designated Gal d 2.
Ovalbumin
food allergy that is an allergy or hypersensitivity to dietary substances from the yolk or whites of eggs, causing an overreaction of the immune system which may lead to severe physical symptoms
See also:
Also known as:
English:
Gal d 2
Wikidata ID:
Q576179
Wikipedia title:
Egg allergy
References:
ID: 14044