Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3]

Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic biopolymer, ovalbumin has successfully been involved in numerous food and pharmaceutical applications. The unique structural features of ovalbumin were described in this review.

Ovalbumin (OVA) has been used since the early 1900s as an antigen to study antibody-antigen interactions. Today, OVA continues to be used a model antigen in an array of immunological studies. From allergy research, to vaccines & oncology research, this article discusses the plethora of uses for OVA.

OVA (ovalbumin or albumin) is the most abundant protein in chicken egg whites. This ~45 kDa glycoprotein is sufficiently large and complex to be mildly immunogenic. Thus, it has been used as a common model antigen for experimental immunization and vaccination research.

Ovalbumin chelates to heavy metals and traps the metal ions within the sulfhydryl bonds of the protein. Chelating prevents the absorption of the metals into the gastrointestinal tract and prevents poisoning.

May 1, 2023 · Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic biopolymer, ovalbumin has successfully been involved in numerous food and pharmaceutical applications. The unique structural features of ovalbumin were described in this review.

Ovalbumin (OVA) is described as one of the major allergens in hen's egg, and it is the most abundant protein in egg white. OVA exhibits extensive structural heterogeneity due to a range of Post-translational modifications (PTMs).

The structure of ovalbumin consists of four domains (Figure 3). Domains A, B and C contains both alpha helices and beta strands. Domain D is the smaller loop of mostly alpha helices.

Ovalbumin is a glycoprotein that comprises 54% of the total proteins of egg white. Ovalbumin and albumin were some of the very first proteins to be studied. Ovalbumin was first crystallized in 1890 by Hofmeister.

Ovalbumin: a secreted protein without a transient hydrophobic leader sequence. Ovalbumin mRNA was translated in a reticulocyte lysate. The primary translation product starts with methionine derived from Met-tRNAf. When the nascent polypeptide is about 20 residues long, this methionine is removed.