Egg ovalbumin possesses high processing properties and allergenic behaviour relating to its particular molecular structure. Fertilized eggs provide a natural model for studying the structural change of ovalbumin. After fertilization, free sulfhydryl content increased from 1.03ìmol/g protein to 1.07 and 1.25ìmol/g protein on days 9 and 15 of incubation. Surface hydrophobicity of fertilized egg ovalbumin was higher than that of unfertilized egg ovalbumin (42.59), reaching 47.00 and 53.09 at 9 and 15days. A secondary structural change occurred during this period, characterized by an increase in extended-chain segments and a decrease in intermolecular â-sheets. Hydrolysis degree of ovalbumin increased from 10.17% to 16.40% after 15days of incubation. Furthermore, new ovalbumin-related proteins X and Y emerged on day 9, and then all ovalbumin spots reduced in abundance on day 15. These results warrant further research into the effect of fertilization on functional properties of ovalbumin.
Animals Chickens