Ovotransferrin
Protein found in egg whites / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Conalbumin?
Summarize this article for a 10 year old
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 comprises 54%).[2] As a member of the transferrin and metalloproteinase family, ovotransferrin has been found to possess antibacterial and antioxydant and immunomodulatory properties, arising primarily through its iron (Fe3+) binding capacity by locking away a key biochemical component necessary for micro-organismal survival. Bacteria starved of iron are rendered incapable of moving, making ovotransferrin a potent bacteriostatic.
Ovotransferrin | |||||||
---|---|---|---|---|---|---|---|
Identifiers | |||||||
Organism | Gallus gallus | ||||||
Symbol | ? | ||||||
UniProt | P02789 | ||||||
|