Ovalbumin Totally Explained

Everything about Ovalbumin totally explained

Ovalbumin is the main protein found in egg white, making up 60-65% of the total protein. It belongs to the serpin superfamily of proteins, although unlike the majority of serpins it's unable to inhibit any proteases. The function of ovalbumin is unknown, although it's presumed to be a storage protein.

Research

Ovalbumin is an important protein in several different areas of research, including:

general studies of protein structure and properties (because it's available in large quantities).

studies of serpin structure and function (the fact that ovalbumin doesn't inhibit proteases means that by comparing its structure with that of inhibitory serpins, the structural characteristics required for inhibition can be determined).

proteomics (chicken egg ovalbumin is commonly used as a molecular weight marker for calibrating electrophoresis gels).

immunology (commonly used to stimulate an allergic reaction in test subjects).

Structure

The ovalbumin protein of chickens is made up of 385 amino acids, and its relative molecular mass is 45 kDa. It is a glycoprotein with 4 sites of glycosylation.
It is secreted from the cell, despite lacking an N-terminal leader sequence.

Medicinal characteristics

In cases where poisoning by heavy metals (such as Iron) is suspected, ovalbumin may be administered. Ovalbumin chelates to heavy metals and traps the metal ions within the sulfhydryl bonds of the protein. Chelating prevents the absorption of the metals into the gastrointestinal tract and prevents poisoning.

Further Information

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