What protein is abundant in egg albumen?

Egg albumen, commonly known as egg white, is primarily composed of water and proteins. The most abundant protein found in egg albumen is ovalbumin, which makes up approximately 54% of the total protein content. Ovalbumin plays a crucial role in the egg's structure and function, providing the necessary hydration and serving as a source of amino acids for the developing embryo. Its properties also make it important for various culinary applications, such as foaming and gelation, which is why it is frequently used in cooking and baking. This abundant presence of ovalbumin in egg whites is key to many physiological and chemical functions in both culinary and biochemical contexts, contributing significantly to egg white's overall characteristics.