Conalbumin
Conalbumin is one of the two major types of albumin found in egg white. It comprises approximately 13% of albumen (in contrast to ovalbumin, which comprises 54%). Biologically, conalbumin isolates and sequesters metallic contaminants in the egg white.[1]
See also
External links
- Conalbumin at the US National Library of Medicine Medical Subject Headings (MeSH)
References
This article is issued from Wikipedia - version of the 11/5/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.