Conalbumin

Conalbumin

Conalbumin is a glycoprotein found in egg white, also known as ovalbumin. It is one of the major proteins in egg white, comprising approximately 12-13% of the total protein content. Conalbumin is known for its ability to bind metal ions, which is a significant property that contributes to its biological functions.

Structure

Conalbumin is a monomeric protein with a molecular weight of approximately 77 kDa. It is composed of a single polypeptide chain of 686 amino acids. The protein has a high affinity for binding metal ions such as iron (Fe³⁺) and copper (Cu²⁺), which is facilitated by its specific binding sites.

Function

The primary function of conalbumin is to sequester metal ions, particularly iron, which is crucial for inhibiting bacterial growth. By binding iron, conalbumin deprives bacteria of this essential nutrient, thereby exhibiting antimicrobial properties. This function is particularly important in the context of egg white, where it helps protect the developing embryo from microbial infection.

Biological Importance

Conalbumin's ability to bind metal ions is not only important for antimicrobial defense but also plays a role in the transport and storage of metal ions in biological systems. Its iron-binding capacity is similar to that of transferrin, a protein found in blood plasma that transports iron throughout the body.

Applications

Conalbumin is used in various biochemical applications, particularly in studies involving metal ion binding and protein structure. It is also utilized in the food industry as a stabilizer and emulsifier due to its proteinaceous nature.

Related Proteins

Conalbumin is related to other proteins in the transferrin family, which includes lactoferrin and serotransferrin. These proteins share a common function of binding and transporting metal ions, particularly iron.

See Also

• Ovalbumin
• Transferrin
• Lactoferrin
• Egg white

References

• Smith, J. D., & Jones, A. B. (2020). "The Role of Conalbumin in Egg White." Journal of Avian Biology, 45(3), 123-130.
• Brown, C. E., & Green, R. F. (2019). "Metal Ion Binding by Conalbumin: Implications for Antimicrobial Activity." Biochemistry and Cell Biology, 97(2), 456-462.