What is conalbumin?

Conalbumin, also known as ovotransferrin, is indeed recognized as a major type of albumin found in egg white. This protein plays a crucial role in the nutritional composition of eggs, particularly in its function as a binding protein for iron, which helps to protect the developing embryo from bacterial infection by limiting the availability of iron to bacteria. Its presence in egg whites serves not only a nutritional purpose but also contributes to the egg's overall quality and safety.

The distinction of conalbumin as an albumin is significant because albumins are a category of proteins characterized by their solubility in water and their ability to form stable emulsions, making them important in various biological processes. Understanding the role of conalbumin in egg whites can aid in appreciating the nutritional value and functional properties of eggs in culinary and dietary contexts.