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Summary of the four main egg white allergens and their properties (table adapted from Caubet and Wang [35]). + Low; ++ Moderate; +++ High.
| Allergen | Egg White (%) | Molecular Weight (SDS-PAGE) | Carbohydrate (%) | IgE-Binding Activity (Digestive) | Allergenic Activity | |
|---|---|---|---|---|---|---|
| Heat-Treated | Enzyme-Treated | |||||
| Gal d 1 | 11 | 28 kDa | 25 | Stable | +++ | |
| Gal d 2 | 54 | 45 kDa | 3 | Unstable | ++ | |
| Gal d 3 | 12 | 76.6 kDa | 2.6 | Unstable | + | |
| Gal d 4 | 3.4 | 14.3 kDa | 0 | Unstable | ++ | |
