ovalbumin

Would it only apply to the raw materials, as opposed to cooked products where the ovalbumin was denatured by heat?

Onego Bio is using fungi to produce ovalbumin, one of the major protein in eggs.

So the cow lactoglobulin or chicken ovalbumin produced by the fungus is chemically identical to that from the protein powders that are currently made from cow milk or whey or from chicken egg white.

The might still have intact ovalbumin, and obviously I can't give it up.

It also contains a harmless antigen, an egg protein called ovalbumin or OVA, which recruits T cells into the lungs to maintain the innate response for weeks to months.

Now there already exist genetically-engineered strains of the fungus Trichoderma, which can produce either whey protein (beta-lactoglobulin) or egg-white protein (ovalbumin), from low-grade sources of nitrogen and organic carbon.

Fungal ovalbumin would be a good alternative for this process, but I doubt that we would see it at a decent price any time soon.

[1] Effect of Casein, Lactalbumin, and Ovalbumin on 3-Methylcholanthrene-Induced Mammary Carcinoma in Rats.

While they have pursued the production of ovalbumin, the main protein of egg white, there are also other research groups who attempt to produce the main protein of milk whey, using other strains of the same fungus.

> It also contains a harmless antigen, an egg protein called ovalbumin or OVA Here's hoping the final product doesn't have a side-effect of inducing an allergy to the main component of egg-whites.

Of the currently known methods for producing proteins, the one that has the potential to be significantly more efficient than raising chicken or insects is the culture of genetically-modified strains of the fungus Trichoderma, which produce either ovalbumin (the main protein of egg white) or beta-lactoglobulin (the main protein of whey).

At the right price, I would certainly prefer to buy ovalbumin extracted from fungi, as this would simplify a lot the problem of composing a vegan diet that contains enough protein, but without providing an excessive energy intake and without being more expensive than a meat-based diet.

Apparently this Finnish startup is based on the research reported in the paper "Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin", published in Nature in 2021.

> Onego Bio claims Bioalbumen is “bioidentical” to ovalbumin, which is the major protein in chicken egg white Does that mean it would still trigger an egg allergy?