Ovalbumin (OVA)

Definition:

Ovalbumin (OVA) is described as one of the major allergens in hen's egg, and it is the most abundant protein in egg white. OVA exhibits extensive structural heterogeneity due to a range of Post-translational modifications (PTMs).

References:

[1]. Ke Liu, et al. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. Int J Biol Macromol. 2018 Feb;107(Pt B):2057-2064. [Content Brief]

[2]. Wenhua Yang, et al. A systematic assessment of structural heterogeneity and IgG/IgE-binding of ovalbumin. Food Funct. 2021 Sep 7;12(17):8130-8140. [Content Brief]

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