I have grade V ovalbumin. I have tried to heat a 20 mg/ml solution at 60 C for 10 min and I ended up with coagulated protein, almost like cooked egg white. Does anyone know of a good protocol for a delayed-type hypersensitivity reaction?
Linqiu Cao
the formation of protein tyransparent gel is always dependent on the protein concentration and pH and ionic strength. Pleaase try to do the following:
-Reduction of protein concentration;
-find a optimum pH at which the transparent ovalbumin gel is not formed. Instead, the particle gel that can be dispersed will be formed;
-Adding some types of salt such as citrate;
-Combination of above;
Good luck and let me know if they do not work.
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