Ovalbumin
Ovalbumin is the main protein found in egg white, making up approximately 54% of the total protein. Ovalbumin is synthesized in the oviduct of laying hens, and is used as a standard of comparison for many other proteins due to its widespread availability and ease of purification. It is also a common allergen in humans.
Structure[edit | edit source]
Ovalbumin is a glycoprotein, meaning it has a carbohydrate attached to the protein molecule. The carbohydrate is attached to the protein at a specific site, known as the glycosylation site. The structure of ovalbumin is made up of a single polypeptide chain, which is folded into a compact, globular shape. This shape is maintained by various types of bonds, including disulfide bonds, hydrogen bonds, and hydrophobic interactions.
Function[edit | edit source]
The primary function of ovalbumin is to provide nutrition for the developing embryo in the egg. It is also thought to have a protective function, as it has the ability to bind to certain harmful substances and prevent them from causing damage to the embryo.
Allergenicity[edit | edit source]
Ovalbumin is a common allergen in humans, and is the main allergen in egg white. Allergic reactions to ovalbumin can range from mild symptoms such as hives and itching, to severe reactions such as anaphylaxis. The allergenicity of ovalbumin is thought to be due to its ability to resist digestion in the stomach, allowing it to reach the immune system intact and trigger an immune response.
See also[edit | edit source]
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