: any of numerous simple heat-coagulable water-soluble proteins that occur in blood plasma or serum, muscle, the whites of eggs, milk, and other animal substances and in many plant tissues and fluids
Any of a diverse class of proteins historically defined by their ability to dissolve in water and in a half-saturated (seesaturation) solution of ammonium sulfate. They are readily coagulated by heating. Examples include serum albumin, a major component of plasma; -lactalbumin, found in milk; ovalbumin, which makes up about half the proteins of egg white; and conalbumin, another egg-white protein. Ovalbumin is used commercially in the food, wine, adhesives, paper coatings, pharmaceutical, and other industries and in research.