2.1.8.2. Absorbency Under Load (AUL) - BADA

1.3.3. Ovalbumin , Good Source for Biosuperabsorbent
Ovalbumin (egg-white Albumin) is a member of a water-soluble, heat-coagulating proteins
group. Albumins are widely distribute in plant and animal tissues, such as in ovalbumin, myogen
of muscle, serum albumin of blood, α-lactalbumin of milk, legume in of peas, and leucosin of
wheat. Ovalbumin is the main protein found in egg white (Fig.4), making up 60-65% of the total
proteins [6] . It belongs to the serpin super family of proteins, and like many serpins. It is unable to
inhibit any proteases. The name of serpin is derived from active serine protease inhibitors [7] .
Ovalbumin is soluble in water and it will be half saturated with a salt such as ammonium sulfate.
Albumin can be coagulated by heat to form a solid or semisolid mass, such as cooked egg white.
Figure 4. Ovalbumin Structure [12]
Ovalbumin include 2 strings with 385 amino acid from 8 types of them [11] (Glutamic , Cycteine
, Lysine, Aspartic , Tyrosine , Methionine , Arginine , Histidine acids) with different polarity
which are illustrated in Table 2.
Molecular weight of ovalbumin is 45 kDa. It is one kind of glycoprotein with 4 sites of
glycosylation [11] . Average of molecular weight of amino acids in ovalbumin is 142 with
molecular weight 35± 0.5. Separation of albumins from other types of proteins can be carried out
by electrophoresis or by fractional precipitation with various salts [12] .
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