ovalbumina

Ovalbumin is the most abundant protein found in egg white, constituting about 54% of its total protein content. It is a phosphoglycoprotein, meaning it contains both phosphate and carbohydrate groups attached to the protein. Ovalbumin plays a crucial role in the biological function of the egg, acting as a source of amino acids and nutrients for the developing embryo. Its structure consists of a single polypeptide chain folded into a compact, globular shape, stabilized by disulfide bonds. This protein is known for its excellent nutritional profile and is easily digestible. Ovalbumin has a molecular weight of approximately 45 kilodaltons. It is widely used in various applications, including food technology as a stabilizer, emulsifier, and gelling agent, as well as in scientific research due to its well-characterized properties. When heated, ovalbumin undergoes denaturation, a process where its structure unfolds, leading to the solidification of egg white. This characteristic is fundamental to cooking eggs.