Ovomucoid

Ovomucoid (Gal d 1) is a highly soluble glycoprotein that makes up about 11% of chicken egg white. Gal d 1 is extremely heat-resistant (up to over 100 degrees Celsius) and is not destroyed even by prolonged cooking. The heat stability of the protein is attributed to the numerous disulfide bridges. Gal d 1 is the main allergen of the hen's egg. Allergy sufferers who are allergic to ovomucoid should therefore avoid chicken eggs and foods produced with them. However, if ovomucoid is processed and heated with wheat, irreversible denaturation and loss of allergenicity occurs.

1. Reese I et al (2015) Allergy to cow's milk and hen's egg: what does molecular allergy diagnostics offer? Allergo J Int 24: 34-41