Ovalbumin

Ovalbumin is a fascinating and important protein, especially in the context of biology, food science, and biotechnology. It’s the main protein found in egg white (albumen) and has a lot of interesting properties.

What is Ovalbumin?

• Type: Globular glycoprotein (meaning it has a compact shape and sugar groups attached).

• Source: Found in egg white, making up about 54% of total egg white protein.

• Structure: Composed of about 385 amino acids, with a molecular weight of ~45 kDa.

• Gene: Encoded by the SERPINB14 gene in chickens (although it’s not a true serpin in function).

Key Properties of Ovalbumin

Functions and Applications

1. Biological Role (in eggs)

• Acts as a nutrient reservoir for the developing embryo.

• Provides amino acids and energy.

• Has antimicrobial properties (when combined with other egg proteins like lysozyme).

2. Food Industry

• Used as a foaming, gelling, and binding agent.

• Helps with structure in baked goods, confections, and meat products.

• Forms stable foams (used in meringues, mousses).

3. Scientific Research

• Model protein in studies of:

  • Protein folding and denaturation

  • Allergy testing

  • Immunology (as a carrier protein in animal models)

• Used in ELISA assays and immunization protocols.

4. Biotechnology

• Ovalbumin genes have been used in molecular biology research to study gene expression.

• It’s used as a carrier protein for antigens in vaccines and immunology studies.

Allergen Info

Ovalbumin is one of the primary egg allergens. People with egg white allergies often react to it, along with ovomucoid, ovotransferrin, and others.

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