BRENDA Tissue and Enzyme Source Ontology

Last uploaded: February 4, 2022
Preferred Name

egg white

Synonyms
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.

ID

http://purl.obolibrary.org/obo/BTO_0000370

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.

has_obo_namespace

BrendaTissueOBO

id

BTO:0000370

label

egg white

notation

BTO:0000370

part_of

http://purl.obolibrary.org/obo/BTO_0000369

prefLabel

egg white

treeView

http://purl.obolibrary.org/obo/BTO_0000369

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