Which of the following is a major component of egg white?

The correct answer is conalbumin, which is a significant protein found in egg whites. Conalbumin contributes to the egg's protective properties and plays a role in binding metal ions, which can inhibit the growth of bacteria. This protein helps maintain the integrity of the egg, particularly in raw and unprocessed forms.

While water constitutes a large percentage of egg white, it is not categorized as a major component in the same sense as proteins are. Similarly, fat is minimal in egg whites, which is why they are often favored in low-fat cooking and baking contexts. Ovoinhibitor is a protein that helps inhibit enzyme activity but is present in smaller amounts compared to conalbumin and doesn’t represent the major composition of egg white. Thus, conalbumin stands out as the primary component related to the nutritional and functional properties of egg whites.