Conalbumin

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

References

  1. ^ Conalbumin - Health Encyclopedia (en), http://www.steadyhealth.com/encyclopedia/Conalbumin