[Fractional composition of the allergens from cereals].

The composition of cereal allergens was studied and the specific activity of the fractions isolated from these allergens was determined. Four protein fractions were obtained from wheat flour by the method of salting out. None of the fractions thus obtained exceeded the whole wheat allergen in specific activity as determined in the indirect mast-cell degranulation (IMCD) test. Three fractions were isolated by fractionation through Sephadex G-75. Of these, the first fraction possessed better physical properties, and its specific activity exceeded that of the initial allergen in the IMCD test.