Posttranslational modifications (PTMs) have been found in food proteins, primarily in glycosylated and phosphorylated forms. Among all PTMs, reversible phosphorylation of proteins at serine (S), threonine (T), and tyrosine (Y) residues is one of the most important and pleiotropic modifications (Qi et al., 2015). Phosphorylation plays a vital role in controlling protein functions and cell signaling through conformational changes in proteins (Ya, 2002). A previous report found that the phosphorylation of food proteins improved a number of functional properties (Li, Enomoto, Hayashi, Zhao, & Aoki, 2010). In addition, phosphorylation enhanced the biological function of milk casein (Ribi, 1984), honey bee venom melittin (Ribi & Scheel, 1981), and acidic proline-rich protein in human saliva (Dyer, Paulk, & Reser, 2011). Moreover, phosphorylation was reported to enhance the functional properties of egg white proteins (EWP) such as foaming activity (Hayashi et al., 2009), gelling property, emulsifying ability, digestibility, and heat stability (Li, Ibrahim, Sugimoto, Hatta, & Aoki, 2004). Another study showed that phosphorylation also plays a significant role in the reduction of antigenicity of ovalbumin (OVA) and ovomucoid (OVM) (the major allergens in egg) due to unfolding of the epitope by the electrostatic-repulsive force of the