ovalbuminn.

Brit.

/ˌəʊˈvalbjᵿmᵻn/, U.S.

/ˌɑvəlˈbjumən/,

/ˌoʊvælˈbjumən/

Forms: 1800s– ovalbumen (now rare), 1800s– ovalbumin.

Origin: Formed within English, by compounding. Etymons: ovo- comb. form, albumen n.

Etymology: Originally < ovo- comb. form + albumen n., subsequently remodelled after albumin n. Compare classical Latin ōvī albūmen white of egg (Pliny). Compare ovoalbumin n. N.E.D. (1904) gives the pronunciation as (ō^uvæ̆lbiū·mėn, -in) /əʊvælˈbjuːmən/ /-ɪn/.

Biochemistry.

Originally: protein obtained from egg white. Later: spec. a glycoprotein that is the principal protein of egg white, consisting of a single polypeptide chain attached to a single oligosaccharide chain composed of mannose and N-acetylyglucosamine.

ΘΚΠ

the world > life > biology > biological processes > procreation or reproduction > reproductive substances or cells > [noun] > ovum or ootid > white or albumen

whiteeOE

albuginousness1599

albumen1599

ovalbumin1835

albumin1850

egg albumin1871

ovoalbumin1873

egg white1898

1835 W. T. Brande in Todd's Cycl. Anat. & Physiol. I. 89/2 Coagulated ovalbumen, when long boiled in water, becomes bulky and falls into pieces.

1857 W. A. Miller Elements Chem. III. 652 The reactions of albumen from the white of the hen's egg (ovalbumen), therefore, differ in some respects from those afforded by albumen contained in the serum of blood (seralbumen).

1892 New Sydenham Soc. Lexicon (at cited word) Ovalbumin is not precipitated by ether.

1901 C. E. Simon Text-bk. Physiol. Chem. xxi. 424 The albumen contains three ovalbumins, which are termed α-, β-, and γ-ovalbumin.

1934 W. R. Fearon Introd. Biochem. vi. 86 Ovalbumin makes up the greater part (10–13 per cent.) of egg-white.

1970 R. W. McGilvery Biochemistry viii. 150 The principal protein of egg whites, ovalbumin, is especially susceptible to denaturation in this way.

1992 Internat. Jrnl. Food Sci. & Nutrition 43 6/1 Ovalbumin is known to be a very antigenic molecule and is more resistant to proteolytic degradation in the gut than other proteins.

2000 Observer 18 June (Life Suppl.) 51/1 You should also avoid all egg derivatives, such as lecithin or ovalbumin (and remember that pasta and cakes can contain these ingredients).

This entry has been updated (OED Third Edition, December 2004; most recently modified version published online June 2022).

单词	ovalbumin
释义	ovalbuminn. Brit. /ˌəʊˈvalbjᵿmᵻn/, U.S. /ˌɑvəlˈbjumən/, /ˌoʊvælˈbjumən/ Forms: 1800s– ovalbumen (now rare), 1800s– ovalbumin. Origin: Formed within English, by compounding. Etymons: ovo- comb. form, albumen n. Etymology: Originally < ovo- comb. form + albumen n., subsequently remodelled after albumin n. Compare classical Latin ōvī albūmen white of egg (Pliny). Compare ovoalbumin n. N.E.D. (1904) gives the pronunciation as (ō^uvæ̆lbiū·mėn, -in) /əʊvælˈbjuːmən/ /-ɪn/. Biochemistry. Originally: protein obtained from egg white. Later: spec. a glycoprotein that is the principal protein of egg white, consisting of a single polypeptide chain attached to a single oligosaccharide chain composed of mannose and N-acetylyglucosamine. ΘΚΠ the world > life > biology > biological processes > procreation or reproduction > reproductive substances or cells > [noun] > ovum or ootid > white or albumen whiteeOE albuginousness1599 albumen1599 ovalbumin1835 albumin1850 egg albumin1871 ovoalbumin1873 egg white1898 1835 W. T. Brande in Todd's Cycl. Anat. & Physiol. I. 89/2 Coagulated ovalbumen, when long boiled in water, becomes bulky and falls into pieces. 1857 W. A. Miller Elements Chem. III. 652 The reactions of albumen from the white of the hen's egg (ovalbumen), therefore, differ in some respects from those afforded by albumen contained in the serum of blood (seralbumen). 1892 New Sydenham Soc. Lexicon (at cited word) Ovalbumin is not precipitated by ether. 1901 C. E. Simon Text-bk. Physiol. Chem. xxi. 424 The albumen contains three ovalbumins, which are termed α-, β-, and γ-ovalbumin. 1934 W. R. Fearon Introd. Biochem. vi. 86 Ovalbumin makes up the greater part (10–13 per cent.) of egg-white. 1970 R. W. McGilvery Biochemistry viii. 150 The principal protein of egg whites, ovalbumin, is especially susceptible to denaturation in this way. 1992 Internat. Jrnl. Food Sci. & Nutrition 43 6/1 Ovalbumin is known to be a very antigenic molecule and is more resistant to proteolytic degradation in the gut than other proteins. 2000 Observer 18 June (Life Suppl.) 51/1 You should also avoid all egg derivatives, such as lecithin or ovalbumin (and remember that pasta and cakes can contain these ingredients). This entry has been updated (OED Third Edition, December 2004; most recently modified version published online June 2022). < n.1835
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