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Ovomucoid is a egg white protein which has a strong allergenicity with a unique characteristic in heat-noncoagulable one contrast to heat-coagulable other major egg white proteins. By ELISA and immunoblots analysis, ovomucoid was detected in heat-coagulated egg yolk after immediate boiling of hen's egg for 15 min (boiled egg) at the concentration of 4.8 +/- 0.8 micrograms/g egg yolk, but not detected in raw egg yolk collected by insertion of a needle into the egg yolk cavity. Ovomucoid in heat-coagulated egg yolk was increased by standing the boiled eggs at room temperature for 10, 30, 60 and 120 min at the concentration of 7.5 +/- 3.4, 17.2 +/- 15.1, 28.1 +/- 5.9 and 78.8 +/- 31.3 micrograms/g egg yolk, respectively. The soluble fraction prepared from heat-coagulated egg white of boiled egg contained 37.7 +/- 3.2 mg/ml of proteins including 14.2 +/- 11.9 mg/ml of ovomucoid as a major and miners of detectable ovalbumin and ovotransfferin. These results suggested that the appearance of ovomucoid in coagulated egg yolk of boiled egg was due to passing the soluble fraction rich in ovomucoid in heat-coagulated egg white through into the coagulated egg yolk, which may have notable consequences for the present of ovomucoid as a major egg white allergen in yolk egg of boiled egg.
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