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egg proteins What is generally referred to as egg protein is a mixture of individual proteins, including ovalbumin, ovomucoid, ovoglobulin, conalbumin, vitellin, and vitellenin. Egg‐white contains 10.9% protein, mostly ovalbumin; yolk contains 16% protein, mainly two phosphoproteins, vitellin and vitellenin. See also avidin.
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