/al byooh"meuhn/, n. Biochem.any of a class of simple, sulfur-containing, water-soluble proteins that coagulate when heated, occurring in egg white, milk, blood, and other animal and vegetable tissues and secretions.Also, albumen.[ALBUM(EN) + -IN2]
* * *Any of a diverse class of proteins historically defined by their ability to dissolve in water and in a half-saturated (see saturation) solution of ammonium sulfate.They are readily coagulated by heating. Examples include serum albumin, a major component of plasma; α-lactalbumin, found in milk; ovalbumin, which makes up about half the proteins of egg white; and conalbumin, another egg-white protein. Ovalbumin is used commercially in the food, wine, adhesives, paper coatings, pharmaceutical, and other industries and in research.
* * *▪ proteina type of protein that is soluble in water and in water half saturated with a salt such as ammonium sulfate. Serum albumin is a component of blood serum; α-lactalbumin is found in milk. Ovalbumin constitutes about 50 percent of the proteins of egg white; conalbumin is also a component. Seeds contain very small amounts of albumins (0.1–0.5 percent by weight). See also proteinuria. (proteinuria)The term albumen was once applied to water-soluble protein systems, such as egg white, containing proteins other than albumins.
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