Albumin

ALBUMIN

Any of a diverse class of proteins historically defined by their ability to dissolve in water and in a half-saturated (see saturation) solution of ammonium sulfate.

They are readily coagulated by heating. Examples include serum albumin, a major component of plasma; α-lactalbumin, found in milk; ovalbumin, which makes up about half the proteins of egg white; and co albumin, another egg-white protein. Ovalbumin is used commercially in the food, wine, adhesives, paper coatings, pharmaceutical, and other industries and in research.

Source: Britannica encyclopedia