Ovomucoid-null eggs produced via genome-editing technology: Protein composition and physicochemical properties

Egg allergens are a global issue that limits dietary options for affected individuals, with ovomucoid being a major problem due to its heat and protease stability. The development of ovomucoid-null (ON) eggs aims to address egg allergies by using genome-editing technology to remove the allergenic ovomucoid protein from chickens. This study investigates the differences between ON and control (Ct) eggs in terms of protein profile and functional properties, including gelling, foaming, and emulsifying. Label-free proteomic analysis reveals that ON eggs tend to have more ovalbumin, ovotransferrin, lysozyme, and ovoglobulin than Ct eggs. In particular, the ovoinhibitor amount is significantly less in ON egg whites compared with that in Ct egg whites. Furthermore, ON egg whites exhibit greater firmness in heat-induced gels than Ct egg whites, likely due to an increase in the major protein. Their foaming capacities were almost equal, but the ON egg whites showed higher foam stability than the Ct egg whites. In addition, the viscosity of whole-egg mayonnaise made with ON eggs was slightly higher than that with Ct eggs. ON egg whites possess sufficient processing properties, including gelling, foaming, and emulsifying. In addition, limited changes in the protein composition are observed. Therefore, ON eggs can be processed in the same way as Ct eggs. This study provides a potential allergen-reduced egg alternative that maintains essential functional properties, offering a safer option for individuals with egg allergies and demonstrating new insights for genome editing in food. • ON egg whites had more ovoglobulin and lysozyme than control egg whites. • Ovoinhibitor level is decreased in ON egg whites. • ON egg whites retain essential gelling, foaming, and emulsifying properties. • ON egg white gels are slightly firmer due to the increase in other major proteins.