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 ?
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.
Test Protein pl Optimal Conditions Predicted by DOE Bovine serum 4.7 Binding: 10 mM NaCl, pH 4.0 albumin Elution: 1,000 mM NaCl, pH 8.0 Bovine carbonic 5.9 Binding: 10 mM NaCl, pH 4.6 anhydrase Elution: 1,000 mM NaCl, pH 8.0 Conalbumin 6.9 Binding: 10 mM NaCl, pH 4.0 Elution: 505 mM NaCl, pH 6.0 Lactoferrin 9.2 Binding: 205 mM NaCl, pH 4.0 Elution: 1,000 mM NaCl, pH 8.0 mAbX 9.5 Binding: 300 mM NaCl, pH 4.6 Elution: 800 mM NaCl, pH 8.0
Test Protein PI Optimal Conditions Predicted by DOE Bovine serum 4.7 Binding: 10 mM NaCl, pH 4.0 albumin Elution: 1,000 mM NaCl, pH 8.0 Bovine carbonic 5.9 Binding: 10 mM NaCl, pH 4.6 anhydrase Elution: 1,000 mM NaCl, pH 8.0 Conalbumin 6.9 Binding: 10 mM NaCl, pH 4.0 Elution: SOS mM NaCl, pH 6.0 Lactoferrin 9.2 Binding: 205 mM NaCl, pH 4.0 Elution: 1,000 mM NaCl, pH 8.0 Table 1: Optimal binding and elution conditions for diverse proteins on Nuvia cPrime Resin as determined by DOE.
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.