To use all functions of this page, please activate cookies in your browser.
With an accout for my.chemeurope.com you can always see everything at a glance – and you can configure your own website and individual newsletter.
- My watch list
- My saved searches
- My saved topics
- My newsletter
Ovalbumin is the main protein found in egg white, making up 60-65% of the total protein. It belongs to the serpin superfamily of proteins, although unlike the majority of serpins it is unable to inhibit any proteases.
The function of ovalbumin is unknown, although it is presumed to be a storage protein.
Additional recommended knowledge
Ovalbumin is an important protein in several different areas of research, including:
The ovalbumin protein of chickens is made up of 385 amino acids, and its relative molecular mass is 45 kDa. It is a glycoprotein with 4 sites of glycosylation.
It is secreted from the cell, despite lacking an N-terminal leader sequence.
In cases where poisoning by heavy metals (such as Iron) is suspected, ovalbumin may be administered. Ovalbumin chelates to heavy metals and traps the metal ions within the sulfhydryl bonds of the protein. Chelating prevents the absorption of the metals into the gastrointestinal tract and prevents poisoning.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Ovalbumin". A list of authors is available in Wikipedia.|