Immunological Studies of Egg White Proteins

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Abstract
Conclusions and Summary: Evidence has been presented that many components of the egg whites of turkey, guinea hen, pheasant, duck and goose cross-react with antisera to chicken ovalbumin, conalbumin, ovomucoid, lysozyme and certain uncharacterized minor components. Since Landsteiner and others (5) have clearly shown that the phenomenon of cross-reaction is due to the structural similarity of the combinants involved, a phylogenetic relationship between the various species possessing similar proteins is implied. Most studies based on this idea have been carried out using qualitative methods (19). The data presented here point out the type of results which can be expected from quantitative methods.

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