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IgE binding to myosin light chain isoforms. Proteins from boiled chicken meat were separated by SDS-PAGE (sodium dodecylsulfate polyacrylamide gel electrophoresis), blotted onto nitrocellulose membranes and incubated with sera from 10 chicken meat-allergic patients. Proteins of 23 kDa and 15 kDa recognized by patients’ IgE were analyzed by peptide mass fingerprinting and identi.ed as myosin light chain 1 and myosin light chain 3, respectively.
