Ovoglobulins

Ovoglobulins are a group of proteins found in egg white. The term "ovoglobulin" is often used to refer to the major proteins of egg white, particularly ovalbumin. However, it can also encompass other less abundant proteins present in the albumen. These proteins play a significant role in the structure and functional properties of eggs.

Ovalbumin is the most abundant protein in egg white, making up approximately 54% of the total protein content. It is a phosphoglycoprotein and is known for its ability to bind to various molecules, including vitamins and minerals. Ovotransferrin, another ovoglobulin, is an iron-binding protein that contributes to the antimicrobial properties of egg white by sequestering iron, which is essential for bacterial growth. Lysozyme, also considered an ovoglobulin, is an enzyme that breaks down bacterial cell walls, providing another layer of defense.

The functional properties of ovoglobulins are of interest in the food industry, particularly in baking and emulsification. Their denaturation upon heating contributes to the setting and structure of cooked egg products. They are also used in various biotechnological applications due to their specific binding capabilities and enzymatic activities. Research continues to explore the diverse roles and potential applications of these egg white proteins.