Question

......... is major protein of egg white.

• A. Avidin
• B. Ovomucoid
• C. Mucin
• D. Ovalbumin

Hint:

Ovalbumin is classified as a serpin (serine protease inhibitor), though it does not possess protease inhibitory activity.
During egg storage, ovalbumin turally converts to S-ovalbumin, a more heat-stable form, which affects the whipping properties of older eggs.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Egg white, also known as albumen, is a complex aqueous system containing approximately \(10\%\) dissolved proteins.
These proteins exhibit unique functiol properties (such as foaming, gelling, and emulsification) and distinct biological roles.

Step 2: Detailed Explation:
Egg white contains several distinct protein fractions, which can be distinguished by their molecular weight, isoelectric point, and biological function.
Ovalbumin is a phosphorylated glycoprotein and is the most abundant protein fraction in egg white, constituting approximately \(54\%\) of the total albumen protein.
Due to its high concentration, ovalbumin is primarily responsible for the excellent gelling and foaming properties of egg white during culiry preparation.
Other proteins present in egg white include colbumin (ovotransferrin, \(12\%\)), ovomucoid (\(11\%\)), lysozyme (\(3.4\%\)), ovomucin (\(1.5\%\)), and avidin (less than \(0.05\%\)).
Avidin is notable for its ability to bind biotin tightly, while ovomucoid acts as a trypsin inhibitor, and mucin provides viscosity.
However, none of these fractions approach the high concentration of ovalbumin.

Step 3: Fil Answer:
The correct option is (D).