Albumin refers generally to any protein that is water soluble, moderately soluble in concentrated salt solutions, and experiences heat denaturation. Albumins are commonly found in blood plasma. Substances containing albumin, such as egg white, are called albuminoids. Serum albumin is the most abundant plasma protein in mammals. It is essential fr maintaining for proper distribution of fluids between intravascular compartments and body tissues.
Albumin is typically derived from egg whites, but can also be isolated from mollusks, crustaceans and low fat fish.
Many meat products contain additives and ingredients that may possess a risk for consumers in food allergies. This is especially true for egg which is used as a thickener in meat preparations. Major allergens of egg white are ovalbumin and conalbumin.2 Egg allergy is one of the most frequent food allergy in infants. Although egg tolerance could spontaneously develop, about 60% of chidren with egg allergy do not tolerate egg at 6 years of age.3
Of the three major nutrients (carbohydrate, protein, and lipid), protein has been reported to have the greatest influence on iron absorption. For example, soybean protein inhibitsiron absorption more than egg white protein by a factor of about 5. Although the whole egg is a food that contains a large amount of iron, it is often cited as a food that inhibits iron absorption. On the other hand, egg white protein has been useful for recovery from iron deficiency anemia patients.1 Albumin has several properties that make it beneficial to human health, such as antioxidant and anticoagulatory activities and the ability to strengthen the capillaries.4
- Egg Yolk Protein Delays Recovery while Ovalbumin Is Useful in Recovery from Iron Deficiency Anemia
- In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat
- Vaccination in children with allergy to non active vaccine components
- Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases