ovalbumin
nounUK /ˌəʊvˈælbjʊmɪn/
US /ˌoʊvˈælbjəmɪn/
A protein found in egg whites that helps make eggs fluffy when you cook them.
Ovalbumin is the main protein in egg white and gives meringue its structure.
OTHER MEANINGS
2. A glycoprotein that makes up about half of the protein in egg white.
Scientists studied ovalbumin to understand how egg whites thicken when heated.
3. A substance used in food science and biochemistry as a model protein.
Ovalbumin is often used in labs as a standard protein for experiments.
4. A protein that can cause allergic reactions in some people.
Some children are allergic to ovalbumin in eggs.