Scribd
Upload
127 views4 pages

Protein Extraction

1. The document describes a procedure to extract albumin from egg whites through mixing egg white with water. 2. A white, flocculent, and strand-like precipitate forms upon mixing, indicating the presence of albumin protein. 3. Albumin is a globular protein that is soluble in water and functions to store and transport nutrients and enzymes.

Uploaded by

lord.maui.eden
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
127 views4 pages

Protein Extraction

1. The document describes a procedure to extract albumin from egg whites through mixing egg white with water. 2. A white, flocculent, and strand-like precipitate forms upon mixing, indicating the presence of albumin protein. 3. Albumin is a globular protein that is soluble in water and functions to store and transport nutrients and enzymes.

Uploaded by

lord.maui.eden
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 4

PROTEIN EXTRACTION

Extraction of Albumin from Egg Whites

MATERIALS

● Bowl ● Spoon

● Egg ● Water

● Egg Yolk Separator ● Whisk


PROCEDURE

1. Crack open one egg and separate the egg white from the yolk.

2. In a bowl, gently mix the egg white with one cup of water.

3. Observe the formation of white, flocculent, or strand-like precipitate.


RESULTS AND ANALYSIS

A white, flocculent, and strand-like precipitate is visible after gently mixing the
egg white with one cup of water in a bowl. Bubbles begin to develop as soon as you
begin stirring it. When you stir it slowly, tiny bubbles appear and the white strand-like
precipitate begins to slowly disintegrate. When you stir it rapidly, huge quantities of
bubbles occur and the white strand-like precipitate breaks apart quickly.
UNDERSTANDING

Guide Questions:
1. What is the type of protein structure (primary, secondary, tertiary, quaternary)
present in your chosen experiment?
The type of protein structure present in albumin from egg whites is a
tertiary structure. This albumin has a specific three-dimensional shape due to
bonds produced between various amino acids in the protein. Because of its
overall three-dimensional shape and multiple peptide bonds, it is classified as
a tertiary structure.

2. Is it fibrous, globular, or both?


Albumin is a type of water-soluble protein found in egg white. Since it has
spherical shapes and soluble in water, it is classified as a globular protein.

Functions and Characteristics of Albumin:


Albumin from egg whites is composed of multiple proteins wherein ovalbumin
and conalbumin are the most dominant ones comprising 54% and 13% of egg
albumen respectively. Like any other globular proteins, both are soluble in water and
saline solutions. The primary protein which is ovalbumin functions as a storage
protein. It provides nourishment for developing embryos and binds digestive
enzymes. On the other hand, conalbumin produces heat shock properties and
functions as an iron-binding protein.

Observations:
The isolated proteins are very fragile and smooth. A few physical
characteristics of these proteins are its white color and flocculent strand-like
appearance. It can easily break as we stir the mixture continuously or as we touch it
barehanded. You can’t immediately notice the proteins with a single glance, you
should examine the mixture closely to recognize its presence. Furthermore, the
amount of water affects the formation of these white, flocculent, and strand-like
precipitate.

Discovery:
We have discovered in this experiment the presence of proteins from egg
whites which are characterized by its white, flocculent, and strand-like appearance.
In addition, the amount of bubbles in the mixture increases as the stirring process
progresses. As a result, the proteins dissolve easily as you stir it longer and faster.
We have proven in this activity that albumin from egg whites is water-soluble.

You might also like