conalbumin


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con·al·bu·min

(kon'al-byū'min),
A glycoprotein (about 78 kDa) containing d-mannose and d-galactose, constituting about 12% of total solids of egg white; it will bind iron ions.
Synonym(s): ovotransferrin
References in periodicals archive ?
Caption: This structure portrays the vibrational modes of conalbumin, a protein found in egg whites.
0]) determination and calibration was conducted using the Gel Filtration Calibration kit (GE Healthcare) containing Dextran Blue [molecular weight (MW), 2000 kDa], conalbumin (MW, 75.
The albumin proteins in the egg white (primarily conalbumin and ovomucin) become denatured when agitated and unravel, securing pockets of air and water that allow the creation of a stable egg foam.
From this initial count, the cells were diluted appropriately in L-15 medium, supplemented with glutamine, glucose, sodium bicarbonate, penicillin-streptomycin, conalbumin, putrescine, insulin, progesterone, and sodium selenite (Sigma), and plated at a density of 2000 motoneurons/well in 35 [mm.
Recent research has shown that certain egg white proteins including ovalbumin, conalbumin, globulin and lysozyme coagulate or form gels in foods.
Albumen, conalbumin, egg white, egg yolk, ovalbumin, ovomucold, ovoglobulin, vitellin, vitellenin.
The specific binding of iron(III) and copper(II) to transferrin and conalbumin.
5 Da), and the higher mass spectra were calibrated on a mass calibration curve constructed with horseradish peroxidase (43 240 Da), bovine serum albumin (66 430 Da), and chicken conalbumin (77 490 Da).