Ovalbumin (OVA) is the most abundant protein in egg white, which can induce allergic reactions and seriously threaten human health. Ovalbumin was glycated by different sugar chains, and the changes in the structure, antioxidant activity, and allergenicity were explored. Glucose, maltose, maltotriose, and maltopentose-modified OVA were used as the research objects. The structural changes of the modified OVA were analyzed by electrophoresis, Fourier transform infrared spectroscopy, UV absorption, and fluorescence spectroscopy. The IgG/IgE binding ability, the interleukin-6, and b-hexosidase release were evaluated by enzyme-linked immunosorbent assay and KU812 cell assay. Results showed that glucose, maltose, maltotriose, and maltopentose increased the molecular weight of OVA, decreased the free amino group content, changed the UV absorption, fluorescence intensity, and infrared absorption intensity, and increased the ABTS cationic radical scavenging ability, DPPH free radical scavenging ability, and superoxide anion scavenging ability. The IgG/IgE binding capacity, interleukin-6, and b-aminohexosidase release capacity of KU812 cells were reduced. Therefore, glucose, maltose, maltotriose, and maltopentose reduced the allergenicity of OVA by destroying the allergic epitopes. At the same time, the reduced ketone intermediates and glycation reaction products were generated to enhance the antioxidant capacity, and the order was as follows: glucose, maltose, maltotriose, maltopentose. The results provide important theoretical guidance for developing the high antioxidant capacity and hyposensitivity of egg products.
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