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Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the ...
Albumin is a family of globular proteins, the most common of which are the serum albumins. ... Ovalbumin is a storage protein in egg white (albumen). It is a serpin.
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]
Albumen is the white of an egg. It contains albumin proteins. It is the scientific name for the white of a cooked egg. Albumin is a class of several hundred proteins. Albumen or albumin may also refer to: Serum albumin, a protein, encoded by the ALB gene in humans; Operation Albumen, a series of sabotages against airfields on occupied Crete in 1942
Egg allergy is an immune hypersensitivity to proteins found in chicken eggs, ... Albumin (egg white protein) Apovitellin (egg yolk protein) Egg Beaters ...
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The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk. [5] Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying ...
AA eggs have the thickest whites, while Grade B offers the thinnest. Size: Eggs are divided into Extra Large, Large, and Medium sizes; these sizes are based on weight.