Albumiinide

Albumiinide, also known as albumen, are a class of proteins found in various biological fluids, including blood, egg whites, and milk. They are characterized by their ability to dissolve in water and form a gel-like substance when heated. Albumins are globular proteins, meaning they have a compact, spherical shape, which allows them to perform various functions in the body.

In humans, serum albumin is the most abundant protein in the blood plasma, making up about 55% of its total protein content. It plays a crucial role in maintaining osmotic pressure, transporting various substances such as hormones, fatty acids, and bilirubin, and acting as an acute-phase reactant during inflammation. Serum albumin levels can be used as a marker of overall nutritional status and liver function.

Albumins are also found in the egg whites of birds and reptiles, where they are a major component of the albumen, the white part of the egg. In the case of mammals, albumins are present in milk, where they contribute to its nutritional value and help in the digestion and absorption of fats.

Albumins are typically composed of a single polypeptide chain, with a molecular weight ranging from 66 to 78 kDa, depending on the species. They have a characteristic amino acid sequence, with a high content of aromatic and hydrophobic residues, which contributes to their water solubility and gel-forming properties.

Albumins are widely used in various applications, including medicine, food industry, and research. In medicine, they are used as plasma expanders, in the treatment of burns, and as a component of artificial blood substitutes. In the food industry, albumins are used as emulsifiers, thickeners, and stabilizers in various products, such as mayonnaise, ice cream, and baked goods. In research, albumins are used as model proteins for studying protein structure, function, and interactions.