albumin
albumin (ălbyōō´mən) [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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albumin
Often used as a non‐specific term for proteins (e.g. albuminuria is the excretion of proteins in the urine).
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albumin
al·bu·min / alˈbyoōmən/ • n. Biochem. a simple form of protein that is soluble in water and coagulable by heat, such as that found in egg white, milk, and (in particular) blood serum.
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