egg albumin

Egg albumin, also known as ovalbumin, is the principal protein found in egg whites. It constitutes approximately 50 percent of the proteins in egg white and is easily obtained in crystalline form. Ovalbumin has a molecular weight of 46,000 and differs in amino acid composition from serum albumin. Other proteins present in egg white include conalbumin, lysozyme, ovoglobulin, ovomucoid, and avidin. Lysozyme, for example, is an enzyme that can break down bacterial cell walls. Egg whites are used in cooking, often beaten until stiff.1234