Digestibility and allergenicity of native and glycosylated egg white chicken lysozyme

Key Points

• Digestibility rates of native and glycosylated lysozyme have implications for dietary allergen exposure.
• Key evidence identifies significant differences in allergenicity between native and glycosylated forms.
• Analysis of glycosylation's impact on lysozyme was performed within allergenic contexts and food sciences.
• Findings highlight the need for careful assessment of egg white components in allergen management strategies.