Microwave Heating Induces Structural Remodeling of Egg White Proteins: Mechanisms for Allergenicity Reduction and Quality Preservation

Egg allergy remains a significant public health concern. This study investigated the effects of microwave heating (MH, 40-100 °C, 0-60 min) on egg white protein (EWP) allergenicity to develop hypoallergenic egg products. MH induced temperature-dependent structural changes, forming soluble aggregates at 40 °C and hydrophobic-mediated insoluble aggregates at 60-100 °C. Constituent proteins (ovotransferrin (OVT), lysozyme (LYS), ovalbumin (OVA), and ovomucoid (OVM)) showed differential thermal stability, which influenced aggregation behaviors. The optimal treatment (80 °C, 5 min) triggered rapid reorganization, enhancing digestibility while preserving pH and flavor. This treatment reduced allergenicity by 58.46%; and extending the treatment to 80 °C for 30 min further decreased IgE-binding by 72.57%. Increased root-mean-square deviation (RMSD) and root-mean-square fluctuation (RMSF) values indicated structural deviation and expansion, while secondary structure changes revealed a mechanism for altered allergenicity. This heating strategy balances allergen reduction with quality preservation for safer egg-derived foods.