BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated.

Detailed explanation-2: -Ovalbumin, with a molecular weight of 45 kDa, is the most abundant protein, accounting for half the content of egg white proteins. Ovotransferrin and ovomucoid are the next most abundant proteins, with molecular weights of 76 and 28 kDa, respectively.

Detailed explanation-3: -The major protein present in egg albumen is known as “Ovalbumin” and it is the only protein of egg albumen that contains free SH groups.

Detailed explanation-4: -Egg white is made up of some 40 different kinds of proteins. Ovalbumin is the major protein (54%) along with ovotransferrin (12%) and ovomucoid (11%).

Detailed explanation-5: -Apolipoprotein B, apovitellenin-1, vitellogenins, serum albumin, immunoglobulins, ovalbumin, and ovotransferrin are the most abundant proteins of egg yolk, representing more than 80% of total egg-yolk proteins [43].