Ovalbumin

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Structures	Swiss-model
Domains	InterPro

Ovalbumin
Ovalbumin
	Structure of ovalbumin (PDB: 1OVA)
Identifiers
Organism	Gallus gallus
Symbol	?
UniProt	P01012
Structures
Search for
Structures	Swiss-model
Domains	InterPro

Ovalbumin (abbreviated OVA^[1]) is the main protein found in egg white, making up approximately 55% of the total protein.^[2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor.^[3] The function of ovalbumin is unknown, although it is presumed to be a storage protein.^[4]

^ Sano K, Haneda K, Tamura G, Shirato K (June 1999). "Ovalbumin (OVA) and Mycobacterium tuberculosis bacilli cooperatively polarize anti-OVA T-helper (Th) cells toward a Th1-dominant phenotype and ameliorate murine tracheal eosinophilia". American Journal of Respiratory Cell and Molecular Biology. 20 (6): 1260–7. doi:10.1165/ajrcmb.20.6.3546. PMID 10340945. S2CID 22811888.
^ Sugino H, Nitoda T, Juneja LR (1996-12-13). "Chapter 2: General Chemical Composition of Hen Eggs". In Yamamoto T, Juneja LR, Hatta H, Kim M (eds.). Hen eggs. Boca Raton, FL: CRC Press. ISBN 978-0-8493-4005-5.
^ Hu HY, Du HN (April 2000). "Alpha-to-beta structural transformation of ovalbumin: heat and pH effects". Journal of Protein Chemistry. 19 (3): 177–83. doi:10.1023/A:1007099502179. PMID 10981809. S2CID 82745511.
^ Gettins PG (December 2002). "Serpin structure, mechanism, and function". Chemical Reviews. 102 (12): 4751–804. doi:10.1021/cr010170. PMID 12475206.

[1] Sano K, Haneda K, Tamura G, Shirato K (June 1999). "Ovalbumin (OVA) and Mycobacterium tuberculosis bacilli cooperatively polarize anti-OVA T-helper (Th) cells toward a Th1-dominant phenotype and ameliorate murine tracheal eosinophilia". American Journal of Respiratory Cell and Molecular Biology. 20 (6): 1260–7. doi:10.1165/ajrcmb.20.6.3546. PMID 10340945. S2CID 22811888.

[Takehiko_Yamamoto,_Mujo_Kim-2] Sugino H, Nitoda T, Juneja LR (1996-12-13). "Chapter 2: General Chemical Composition of Hen Eggs". In Yamamoto T, Juneja LR, Hatta H, Kim M (eds.). Hen eggs. Boca Raton, FL: CRC Press. ISBN 978-0-8493-4005-5.

[3] Hu HY, Du HN (April 2000). "Alpha-to-beta structural transformation of ovalbumin: heat and pH effects". Journal of Protein Chemistry. 19 (3): 177–83. doi:10.1023/A:1007099502179. PMID 10981809. S2CID 82745511.

[4] Gettins PG (December 2002). "Serpin structure, mechanism, and function". Chemical Reviews. 102 (12): 4751–804. doi:10.1021/cr010170. PMID 12475206.

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