Abstract
The freeze-dried sample of heated and ovomucoid (OM)-depleted egg white previously developed by us was proved to be significantly hypoallergenic by oral challenge tests in double-blinded manner.
It was, however, difficult to be a substitution for egg white as food staff because of poor effervescency and solubility, and bad taste. Then, we have developed a simple and easy method to decrease OM content in heated egg white even at home. The OM amount in the sample proved to be effectively decreased by SDS-PAGE as compared to heated egg white. Next, we examined the allergenicity of the heated and OM-depleted egg white by double-blind, placebo-controlled food challenge using a rice dumpling containing this sample or heated egg white as positive control. A rice dumpling without egg white was used as placebo. All the subjects with positive resultes to the challenge tests with heat-treated egg white showed negative results for this sample. There was no significant decrease in protein content as compared to the heated egg white. In conclusion, the heated and OM-depleted egg white, which is able to be simpl made at home, is hypoallergenic enough to be eatable for egg-allergic patients.
