Egg-Detection in Pastries: An Analysis in Heat-Alterated Molecule Identification I would like to know if anybody here knows of a method to detect the presence of ovalbumin--or any unique, egg-related molecule, in a baked good. Here I am anticipating that the "unique egg-related molecule" might alter under high temperatures, and so the suspect molecule for detection may or may not be any molecule which is present in a fresh, uncooked egg. I'm thinking of something that can be brushed on to a pastry to evolve a color change. Any help is appreciated.
Egg white consists of mostly Ovalbumin. It is a protein, and so will be hard to distinguish from other proteins in a baked product. Egg white changes structure to a solid polymer on cooking. You could dissolve it in a mixture of detergent and hair perm, returning the Ovalbumin to its uncooked state, and then run it through a column to identify it.

There might also be biological assays you could run using enzymes/antibodies which would only interact with Ovalbumin.

I don't think there are any chemical means to identify a particular cooked protein easily.

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