Exploring the molecular modifications and allergenicity of the egg white protein matrix during boiling.

Hen's egg allergy is the second most common food allergy in young children, with the major allergens ovalbumin and ovomucoid found in egg white. While many egg-allergic children can tolerate baked or hard-boiled eggs, there is limited understanding of how heating affects allergen structure and allergenicity within the egg white protein matrix. This study investigated the impact of egg white boiling for 10 or 45 min on the structure and allergenicity of the main egg white allergens. Our results showed that 45 min of boiling led to significant structural changes and a strong reduction in egg white allergenicity, while 10 min of boiling had a minor effect. Gastric digestion further reduced allergenicity, especially in 45 min boiled eggs. These findings highlight how increasing the boiling time of egg white can reduce allergenicity through structural changes in the main egg white allergens.

• Publication year

  2025

• Venue

  Food Chemistry

• Publication date

  2025-04-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2025.144304PMID 40239576
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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