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IgE Immunoblots against egg white (EW) proteins extracted from raw EW and heated EWs with the sera of 7 egg-allergic patients. The IgE response to 34-50 kD (overlapped band of ovomucoid and ovalbumin of boiled EW (30 min) decreased significantly, compared with raw EW and other heated EWs. Lane 1: raw EW, lane 2: fried EW, lane 3: boiled EW for 10 min, lane 4: boiled EW for 30 min, lane 5: baked EW at 170℃ for 20 min.
