Abstract:

Ovomucoid, ovalbumin, ovotransferrin and lysozyme are the major egg allergens, the allergenicity of which can be decreased by proper physical, chemical or biological process. The hypoallergenic egg products originated from physical process can be used as food and immunotherapy medicine for the population slightly allergic to egg, while the feasibility of industrial production of the hypoallergenic egg products originated from chemical or biological process still needs to be further investigated due to their potential safety risk. What’s more, food processing can influence the structure of allergen protein, such as the disulfide bonds and high-level even primary structure, resulting in the change of its allergenicity. In short, the impact of processing on the structure and allergenicity of egg allergens is a scientific issue deserves in-depth exploration. Understanding this is very important for the development of hypoallergenic and non-allergenic egg products.

Key words: egg allergy, allergenicity, process