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albumin
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albumin
The Columbia Encyclopedia, Sixth Edition
albumin [Lat.,=white of egg], member of a class of water-soluble, heat-coagulating proteins . Albumins are widely distributed in plant and animal tissues, e.g., ovalbumin of egg, myogen of muscle, serum albumin of blood, lactalbumin of milk, legumelin of peas, and leucosin of wheat. Separation of serum albumins from other blood proteins can be carried out by electrophoresis or by fractional precipitation with various salts. Albumins normally constitute about 55% of the plasma proteins. They adhere chemically to various substances in the blood, e.g., amino acids, and thus play a role in their transport. Albumins and other proteins of the blood aid significantly in regulating the distribution of water and maintenance of proper osmotic pressure in the body. Albumins are also used in textile printing, in the fixation of dyes, in sugar refining, and in other important processes.
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The Columbia Encyclopedia, Sixth Edition 2008
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The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press
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albumin
albumin (albumen) Type of water-soluble protein occurring in animal tissues and fluids. Principal forms are egg albumin (egg white), milk albumin and blood albumin. In a healthy human, it constitutes about 5% of the body's total weight. It is composed...
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albumin
albumin (albumen) A group of relatively small proteins which are soluble in water and readily coagulated...Ovalbumin is the main protein of egg‐white, lactalbumin occurs in milk, and plasma or serum albumin is one of the major blood proteins. Serum albumin concentration is sometimes measured as an ...
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albumin
albumin One of a group of globular proteins that are soluble in water but form insoluble coagulates when heated. Albumins occur in egg white (the protein component of which is known as albumen), blood, milk, and plants. Serum albumins, which constitute about 55% of blood plasma protein, help...
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