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
Farlex Partner Medical Dictionary © Farlex 2012
References in periodicals archive ?
The retention time of standard proteins (aldolase, 158 kDa, 23.4 min; conalbumin, 75kDa, 25.2 min; ovalbumin, 43kDa, 26.4 min) is indicated with black triangles.
In the batch process, lysozyme exhibited higher adsorption capacity than conalbumin in all the cases.
Molecular weight markers were ovalbumin (43 kDa), conalbumin (75 kDa), and aldolase (158 kDa).
Transferrin is a member of the family which includes blood serotransferrin (or siderophilin, usually simply called transferrin), lactotransferrin (lactoferrin), milk transferrin, egg white ovotransferrin (conalbumin), and membrane-associated melanotransferrin [3, 4].
The Gel Filtration Calibration kit (GE Healthcare) contained blue dextran (MW = 2000 kDa), conalbumin (MW = 75.0 kDa), ovalbumin (MW = 43.0 kDa), carbonic anhydrase (MW = 29.0 kDa) and ribonuclease (MW = 13.7 kDa), which were dissolved in GFC running buffer as described below.
Ovotransferrin (OTf; conalbumin) belongs to the family of transferrins.
Caption: This structure portrays the vibrational modes of conalbumin, a protein found in egg whites.
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.