egg white, white, albumen, ovalbumin(noun)
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
"she separated the whites from the yolks of several eggs"
A glycoprotein which is the primary constituent of egg white
Ovalbumin is the main protein found in egg white, making up 60-65% of the total protein. Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. The function of ovalbumin is unknown, although it is presumed to be a storage protein.
U.S. National Library of Medicine
An albumin obtained from the white of eggs. It is a member of the serpin superfamily.
The numerical value of ovalbumin in Chaldean Numerology is: 8
The numerical value of ovalbumin in Pythagorean Numerology is: 1
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