Preferred Name |
egg white |
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Synonyms |
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Definitions |
Eggs are composed of 56 to 61% egg white and 27 to 32% egg yolk. The egg white is approximately 87 to 89% water and 9 to 11% protein, whereas the egg yolk contains 50% water, 32 to 35% lipid, and 16% protein. The predominant protein in the egg white is ovalbumin, comprising 54% of the protein present. Other major proteins in the egg white are ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme. |
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ID |
http://purl.obolibrary.org/obo/BTO_0000370 |
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definition |
Eggs are composed of 56 to 61% egg white and 27 to 32% egg yolk. The egg white is approximately 87 to 89% water and 9 to 11% protein, whereas the egg yolk contains 50% water, 32 to 35% lipid, and 16% protein. The predominant protein in the egg white is ovalbumin, comprising 54% of the protein present. Other major proteins in the egg white are ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme. |
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has_obo_namespace |
BrendaTissueOBO |
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id |
BTO:0000370 |
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label |
egg white |
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notation |
BTO:0000370 |
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part_of | ||
prefLabel |
egg white |
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treeView |