n.
Any of a diverse class of proteins historically defined by their ability to dissolve in water and in a half-saturated (see saturation ) solution of ammonium sulfate.
They are readily coagulated by heating. Examples include serum albumin, a major component of plasma ; 03B1; -lactalbumin, found in milk; ovalbumin, which makes up about half the proteins of egg white; and conalbumin, another egg-white protein. Ovalbumin is used commercially in the food, wine, adhesives, paper coatings, pharmaceutical, and other industries and in research.