ANSWER
Ovalbumin is a predominant protein contributing to the functional properties of egg white. It is the only egg white protein which contains free sulfhydryl groups. The Ovalbumin protein of chicken is made up of 385 amino acids (Abdou et al., 2013).
Benefits/ Functions of Ovalbumin:-
1. Egg protein powder as a source of protein
Egg protein is one of the common sources of protein found in nutritional supplements. Egg protein is as effective as milk protein, casein and whey in promoting nitrogen retention (Kreider et al., 2009). It also possesses unique functional properties such as cell growth stimulatory, vitamin binding and immunological activities (Abdou et al., 2013).
2. Carrier protein as immunogen
Ovalbumin can be used as a carrier protein to conjugate synthetic peptides for use as an immunogen. Ovalbumin can be used as a glycoprotein standard, as part of a molecular weight marker in electrophoresis, immunology studies, and has a potential to be a carrier protein for antibodies (Sigma-Aldrich, n.d.).
3. As a food binder
As a stabilizer, blocking agent or standard, highly purified Ovalbumin has served the fundamentalists as well as the food industry (Abdou et al., 2013). Ovalbumin is an important food ingredient as it has the ability to form gel networks and stabilize emulsions and foams (Silvestre & Cimmino, 2013).
References
Abdou, A. M., Kim, M., & Sato, K. (2013). Functional Proteins and Peptides of Hen’s Egg Origin. Bioactive Food Peptides In Health And Disease. https://doi.org/10.5772/54030
Kreider, R. B., Leutholtz, B. C., Katch, F. I., & Katch, V. L. (2009). Exercise & sport nutrition. Santa Barbara, CA: Fitness Technologies Press.
Sigma-Aldrich. (n.d.). Albumin from chicken egg white.
Silvestre, C. & Cimmino, S. (2013). Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, Safety and Environmental Issues. Boca Raton: CRC Press.
