Search results
Results from the WOW.Com Content Network
The albumen from egg white was used as a binding agent in early photography during an 1855-90 period; such prints were called albumen prints. In the 1750s, egg whites were believed to prevent swelling, and were used for that purpose. To help soothe areas of skin that were afflicted, egg white mixed with Armenian bole could help restore the fibers.
Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3]
Ovalbumin is a storage protein in egg white (albumen). It is a serpin. Lactalbumin, or whey protein, is a protein fraction of milk. It is mainly Beta-lactoglobulin, although serum albumin also comprises a small part of it. Some plant seeds, including hemp, encode "2S albumins". These are named for their egg-like coagulation property. [11]
The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
An egg is weighed, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating.
Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen. [1] Egg white albumen is composed of multiple proteins, of which ovotransferrin is the most heat reliable. It has a molecular weight of 76,000 daltons and contains about 700 amino acids. Ovotransferrin makes up approximately 13% of egg albumen (in contrast to ovalbumin, which ...
Animal-based fining agents include gelatin, isinglass, egg white (albumen), and casein. Since the fining agent is filtered back out of the wine, the labeling of these additives is not required or regulated in most places. However, the use of animal-derived additives in wine production is a matter of ethical concern in vegetarianism and veganism ...
Bird and reptile eggs consist of albumen and vitellus , contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans.