Blood plasma commonly contains albumins. Albumin belongs to the globular proteins family, the most prevalent of which are serum albumins. The albumin family of proteins exhibit heat denaturation and is mildly soluble in high salt solutions.
Blood serum contains serum albumin; milk contains α-lactalbumin. About 50% of the proteins in egg white are composed of ovalbumin; conalbumin is also present. Albumin levels in seeds are extremely low (0.1–0.5 per cent by weight).
Albumin protein has a molecular weight of 66.5 kDa and is water soluble. Blood, lymph, tissues, egg white, and other fluids contain it. As the bloodstream’s primary and most prevalent protein, albumin serves several different purposes.
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