Ovalbumin
Ovalbumin
Ovalbumin (pronunciation: /oʊvˈælbjʊmɪn/) is the main protein found in egg white, making up approximately 54% of the total protein content.
Etymology
The term "ovalbumin" is derived from the Latin ovum meaning "egg" and the English albumin from the Latin albumen (white of an egg), from albus (white).
Function
Ovalbumin is a glycoprotein that is not found in mammalian tissues but is often used in scientific research due to its unique properties. It is a serpin, but unlike most serpins it does not inhibit any protease. Ovalbumin is instead a target of digestion by pepsin and related proteases.
Related Terms
- Serpin: A superfamily of proteins with similar structures that were first identified for their protease inhibition activity.
- Glycoprotein: Any of a class of proteins that have carbohydrate groups attached to the polypeptide chain.
- Protease: An enzyme that catalyzes the breakdown of proteins into smaller polypeptides or single amino acids.
- Pepsin: The main digestive enzyme in the stomach that breaks down proteins into polypeptides.
See Also
- Albumin: A family of globular proteins, soluble in water and coagulable by heat, such as those found in egg white, blood serum, and many other animal and plant tissues and fluids.
- Protein: A complex organic compound that is high in nutritional value, part of the body's main nutrients, and involved in the formation of body structures and controlling the basic functions of the human body.
External links
- Medical encyclopedia article on Ovalbumin
- Wikipedia's article - Ovalbumin
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