Related Experiment Video
Updated: Jun 26, 2026

Basophil Activation Test for Allergy Diagnosis
Published on: May 31, 2021
Purification and crystallization of Cor a 9, a major hazelnut allergen
Feng Guo1, Mahendra H Kothary, Yang Wang
1Department of Biological, Chemical and Physical Sciences, Illinois Institute of Technology, Chicago, IL 60616, USA.
Abstract:
Hazelnut (Corylus avellana) is one of the food sources that induce allergic reaction in a subpopulation of people with food allergy. The 11S legumin-like seed-storage protein from hazelnut has been identified as one of the major hazelnut allergens and named Cor a 9. In this study, Cor a 9 was extracted from hazelnut kernels using a high-salt solution and was purified by desalting out and FPLC to a highly purified state. Diffraction-quality single crystals were obtained using the hanging-drop vapour-diffusion method. Diffraction data were collected and a structure solution has been obtained by molecular-replacement calculations. Further refinement of the structure is currently in progress.
Related Concept Videos
Recrystallization: Solid–Solution Equilibria
Washing, Drying, and Ignition of Precipitates
Crystal Growth: Principles of Crystallization
Initiating crystallization involves manipulating the concentration of the solute and the temperature of the solution. Since crystal growth occurs when the ratio of concentration and solubility of the solute in the solvent – the...

