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Albumin is a globular protein found in egg whites and human blood that contributes to the regulation of osmosis and carries essential fatty acids. It coagulates when heated and is used in cooking and purification. Over-beating causes it to lose structure.
Albumin is a family of proteins. Many types can be found throughout the natural world, and two of the most familiar examples are found in egg whites and human blood. Albumins are an important class of proteins and are vital to the health and well-being of many organisms. Many plants and animals contain or secrete this protein.
A protein classified as albumin is globular, meaning it has a roughly spherical structure. When combined with water, these proteins form a colloid, a solution that appears homogeneous although it actually contains multiple substances. The other type of protein, fibrous protein, such as that found in muscle, is not water soluble and has a different basic structure.
Within the human body, albumin is an important component of life. It carries essential fatty acids from adipose tissue, otherwise known as fat, to muscle tissue. The protein also contributes to the regulation of osmosis, helping to transport hormones, drugs and other substances through the blood. A deficiency can lead to medical problems, and medical professionals may request a blood albumin test when investigating a patient’s medical condition.
Technically, the albumin found in egg whites is more formally known as ovalbumin. This is not to be confused with egg white, which is another name for egg whites in general. Just over half of the proteins in egg whites are ovalbumins.
When heated, albumin and other proteins tend to coagulate. This property proves very useful in cooking, and is one of the reasons why eggs are so frequently used in cooking. Protein helps baked goods maintain their structure. The protein in egg whites is also used for purification, as it tends to trap and store impurities. Egg whites are used to refine dishes such as soup and to treat people with certain types of poisoning, as it binds to the toxin.
When cooked, the proteins begin to unfold, recombining into a new configuration; it also turns white and opaque. When beaten, the egg albumin partially unfolds, creating a velvety foam that encloses pockets of air. As anyone who has over-beaten eggs knows, when proteins are over-beaten they unfold completely and lose structure. Because this protein is flexible, it expands with the air trapped inside the pockets as it cooks and will hold its shape the greatest and produce a light, fluffy texture.
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