|
Characteristics
of Egg White Proteins
| Protein |
Percentage
totle protein |
Mol wt (kDa) |
pI |
Carbohydrate
moity |
| allergens |
|
|
|
|
| Ovalbumin |
54 |
45 |
4.5 |
Y |
| Ovotransferrin |
12-13 |
77.7 |
6.0 |
Y |
| Ovomucoid |
11 |
28 |
4.1 |
Y |
| Ovomucin |
1.5-3.5 |
0.23-8.3 E06 |
4.5-5.0 |
Y |
| Lysozyme |
3.4-3.5 |
14.3 |
10.7 |
N |
| Unproven allergenicity |
|
|
|
|
| G2 Globilin |
4.0 |
49 |
5.5 |
Y |
| G3 Globilin |
4.9 |
49 |
5.8 |
Y |
| Ovoinhibitor |
0.1-1.5 |
49 |
5.1 |
Y |
| Ovoglycoprotein |
0.5-1.0 |
24.4 |
|
|
| Ovoflavoprotein |
0.8 |
32 |
4.0 |
Y |
| Ovomacroglobulin |
0.5 |
0.76-0.9 E06 |
4.5-4.7 |
Y |
| Cystatin |
0.05 |
12.7 |
5.1 |
N |
| Avidin |
0.05 |
68.3 |
10 |
Y |
|
