Enhancement of immunogenic properties of ovalbumin as a result of its chlorination

https://doi.org/10.1016/0020-711X(91)90280-ZGet rights and content

Abstract

  • 1.

    1. Chlorination of ovalbumin results in its enhanced immunogenic properties.

  • 2.

    2. This has been evaluated by the interleukine-2 production after incubation of the modified protein with antigen presenting cells and T helper cells.

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