ovalbumin
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Related to ovalbumin: lecithin
ov·al·bu·min
(ŏv′əl-byo͞o′mĭn, ō′vəl-)n.
The albumin of egg white.
[Alteration of Late Latin ōvī albūmen : Latin ōvī, genitive sing. of ōvum, egg; see ovum + Latin albūmen, white of an egg; see albumen.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ovalbumin
(əʊvˈælbjʊmɪn)n
(Biochemistry) the albumin or main type of protein found in egg whites
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ov•al•bu•min
(ˌɒv ælˈbyu mɪn, ˌoʊ væl-)n.
the principal protein of egg white.
[1825–35; < Late Latin ovī albūmen (Latin ovī album) egg white]
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Noun 1. [画像:ovalbumin - the white part of an egg]ovalbumin - the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water; "she separated the whites from the yolks of several eggs"
fixings, ingredient - food that is a component of a mixture in cooking; "the recipe lists all the fixings for a salad"
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