Characterization of Allergen-reduced eggs — Protein composition and three major functional properties —
Year: 2026
Type: article
Abstract: Egg allergens are of significant health concern. Among egg allergens, ovomucoid is a major issue because of its heat and protease stability. To overcome this problem, genome editing has been used to create allergen-reduced eggs lacking ovomucoid. This manuscript describes the protein profile and functional properties of allergen-reduced eggs. Allergen-reduced egg whites tended to contain more protein than normal egg whites. Label-free quantitative proteomics analysis revealed that allergen-reduced egg whites tend to possess more major proteins, such as ovalbumin and ovotransferrin. Allergen-reduced and normal egg whites showed almost the same processing properties, including gelling, foaming, and emulsifying properties. However, gel firmness and foam stability were greater in allergen-reduced egg whites than in normal egg whites, likely due to an increase in major proteins and ovomucin. Therefore, allergen-reduced eggs can be processed in a manner similar to normal eggs.
Source: NIPPON SHOKUHIN KOGYO GAKKAISHI
Author: Shota Koyama
Institution: Tokyo University of Agriculture
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W7221795508
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