Abstract：
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
摘要：
卵清蛋白(OVA),蛋白中最丰富的蛋白质，已广泛应用于各个行业。目前,OVA的结构已经明确建立，高纯OVA的提取已经变得可行。然而,OVA的致敏性仍然是一个严重的问题，因为它可以引起严重的过敏反应，甚至可能危及生命。可以通过许多处理方法改变OVA的结构和变应原性。在这篇文章中,记录了对OVA结构的详细描述以及对提取方案和致敏性的全面概述。此外,对OVA的组装和潜在应用的信息进行了详细的总结和讨论。物理治疗,化学改性,和微生物处理可以通过改变OVA的结构和线性/序贯表位来改变OVA的IgE结合能力。此外，研究表明，OVA可以与自身或其他生物分子组装成各种形式(颗粒，纤维，凝胶,和纳米片)，扩大了其在食品领域的应用。OVA也显示出良好的应用前景,包括食物保存，功能性食品成分和营养输送。因此,OVA作为食品级成分显示出显著的研究价值。
