AVIDIN is a glycoprotein extracted from egg white using affinity chromatography.
OVALBUMIN is the predominant protein in egg white, comprising approximately 54% of the total protein.
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OVOTRANSFERRIN, also called conalbumin, is a glycoprotein with a molecular weight of 76,000 daltons. OVOTRANSFERRIN comprises approximately 13% of the protein content of egg albumen.