albumin

albumin
/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.

* * *

      a 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.

* * *


Universalium. 2010.

Игры ⚽ Поможем написать курсовую

Look at other dictionaries:

  • Albumin — (Latin: albus, white) refers generally to any protein with water solubility, which is moderately soluble in concentrated salt solutions, and experiences heat coagulation (protein denaturation). Substances containing albumin, such as egg white,… …   Wikipedia

  • Albumin — Al*bu min, n. (Chem.) A thick, viscous nitrogenous substance, which is the chief and characteristic constituent of white of eggs and of the serum of blood, and is found in other animal substances, both fluid and solid, also in many plants. It is… …   The Collaborative International Dictionary of English

  • Albumīn — (Chem. u. Physiol.), Eiweiß, Eiweißstoff gehört zu den verbreitetsten Körpern im Thier u. Pflanzenreiche, es findet sich namentlich als wesentlicher Bestandtheil aller sogenannten Ernährungsflüssigkeiten: so im Blute, Chylus u. in der Lymphe, in… …   Pierer's Universal-Lexikon

  • Albumīn — Albumīn, s. Eiweiß …   Meyers Großes Konversations-Lexikon

  • Albumin — Albumin, s. Eiweißstoffe …   Lexikon der gesamten Technik

  • Albumin — Albumīn, Eiweißstoff, im Eiweiß (Albumen) der Vogeleier (Eier A.) und in fast allen Säften des tierischen und pflanzlichen Körpers vorkommender Proteïnkörper (s.d.), im reinen Zustande eine blaß bernsteinfarbene, leicht zu einem weißlichen Pulver …   Kleines Konversations-Lexikon

  • albumin — v. albumină. Trimis de LauraGellner, 13.09.2007. Sursa: DN …   Dicționar Român

  • albumin — see ALBUMEN (Cf. albumen) …   Etymology dictionary

  • albumin — ► NOUN Biochemistry ▪ a water soluble form of protein found especially in blood serum and egg white and coagulable by heat. DERIVATIVES albuminous adjective …   English terms dictionary

  • albumin — [al byo͞o′min] n. [ ALBUM(EN) + IN1] any of a group of water soluble proteins found in milk, egg, muscle, blood, and in many vegetable tissues and fluids: albumins are coagulated by heat and are hydrolyzed to a number of amino acids: see GLOBULIN …   English World dictionary

  • Albumin — Albumine (lat.: albus, „weiß“) gehören wie die Globuline zur Gruppe der globulären Proteine. Albumin sorgt im menschlichen Organismus vor allem für Aufrechterhaltung des kolloidosmotischen Drucks und vermittelt vielen sonst wasserunlöslichen… …   Deutsch Wikipedia

Share the article and excerpts

Direct link
… Do a right-click on the link above
and select “Copy Link”