Ovalbumin is a protein found in eggs. Describes the molecular structure of ovalbumin

The protein present in the white portion of an egg is termed as ovalbumin and it holds more than 55 percent of the overall constituent of the protein present in an egg. However, the exact function of ovalbumin within the egg is not known yet, though it is considered as a storage protein.

As it is known that all the proteins are the polymers of the amino acids. Thus, ovalbumin also as a protein must comprise the amino acid chains, which are associated together via a peptide bond. The amino acid chains get a twist and folded in an appropriate function and provide a specific three-dimensional shape to the protein.

Ovalbumin is the main protein found in the egg white, which constitutes approximately 55 per cent of the total proteins inside an egg.

The main function of this protein is non known but it serves as a storage protein in the cell.

The ovalbumin of the chicken is made of 385 amino acids whose molecular mass is 42. 7 kDa.

It has N-terminal acetylation, Glycosylation and G1 phosphorylation. Ovalbumin forms a serpin like structure.