What is Ovalbumin? Ovalbumin (abbreviated OVA) is the main protein found in egg white, making up approximately 55% of the total protein. The function of ovalbumin is unclear, but it is thought to be a storage protein.Ovalbumin belongs to the serpins. However, unlike other serpins, ovalbumin is unable to inhibit serine proteases.
Albert Neuberger proved in 1938 that it was a glycoprotein and thus opened up glycoprotein research.
Ovalbumin ranks highly in protein research, having historically been used in the development of molecular weight measurement and structure elucidation techniques due to its wide availability. It still serves as a benchmark in these areas. Due to its serpin-like structure, it is used to research this protein family. It is also used in immunology to induce an allergic reaction. The gene for ovalbumin is found in the domestic fowl (Gallus gallus domesticus) on chromosome 2 and comprises 8 exons and 5900 base pairs (5.9 kbp). The transcribed mRNA contains 1392 bases and after translation and further post-translational modification the ovalbumin consisting of 385 amino acids with a molecular mass of 42.8 kDa is formed.The protein sequence of chicken ovalbumin was fully elucidated in 1981.
What part of the egg is ovalbumin? egg white,Ovalbumin is the major protein component of egg white, which represents 45% of the total proteins. As eggs age, or upon thermal treatment such as pasteurization of egg white, native ovalbumin is converted into a de-aminated form, known as S-ovalbumin. What is ovalbumin gene? agnes@feiyuebio.com
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