ALBUMIN
⁃ One of a group of simple protein widely distributed in plant and animal tissues; It is found in the blood as serum albumin in , in milk as lactalbumin, and in white egg as ovaalbumin.
⁃ In blood acts as a carrier molecule and helps to mantainn blood volume and blood pressure .
⁃ In humans the principal function of albumin is to provide colloid osmotic pressure,
⁃ preventing plasma loss from the cappillaries.
⁃ Albumin, like all plasma protiens , can act as a source for rapid replacement of tissue protiens.
⁃ In stomach coagulated albumins are made soluble be peptidases, which break them down to smaller polypeptides and amino acids.
⁃ One of a group of simple protein widely distributed in plant and animal tissues; It is found in the blood as serum albumin in , in milk as lactalbumin, and in white egg as ovaalbumin.
⁃ In blood acts as a carrier molecule and helps to mantainn blood volume and blood pressure .
⁃ In humans the principal function of albumin is to provide colloid osmotic pressure,
⁃ preventing plasma loss from the cappillaries.
⁃ Albumin, like all plasma protiens , can act as a source for rapid replacement of tissue protiens.
⁃ In stomach coagulated albumins are made soluble be peptidases, which break them down to smaller polypeptides and amino acids.
⁃ In general , albumins from animal sources are higher nutritional quality than those from vegetable sources because animal proteins contain greater quantities of essential amino acids.
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