(biochemistry) The water-soluble albumin which is the primary component of the egg white (about 60-65% of the total protein).
The biological function of ovalbumin is unclear although it is said to act as a storage protein. In research, the ovalbumin (of chicken egg) is used as a molecular weight marker for calibrating electrophoresis gels. It is also used to stimulate allergic reaction in test subjects. In medicine, it is administered to patients suspected of being poisoned by heavy metals (e.g. iron).