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
- Albumen#Composition
External links
- Conalbumin at the US National Library of Medicine Medical Subject Headings (MeSH)
References
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||