Types of egg white proteins

Egg whites contain around a dozen different proteins, the general term for which is albumen.

In addition to providing nutrients for a growing chicken embryo, egg white proteins also inhibit the reproduction of viruses and block the action of digestive enzymes. 

A few other key proteins are:

• Ovalbumin
 - this is an egg white's dominant protein. It is the only protein containing reactive sulfur compounds, contributing to a cooked egg's color, flavor, and texture. Ovalbumin's heat resistance increases for several days after the egg has been laid, so a very fresh egg will require less cooking than an older egg.

• Ovomucin
- this protein makes the thick, inner part of the white thick. It gradually breaks down with age, negatively affecting the structure-building properties of the egg white.

• Ovotransferrin
- the first protein to coagulate when egg whites are heated. This protein is responsible for determining at what temperature an egg will set. Ovotransferrin clings to iron, which can have a negligible effect on a whipped egg white's color.