egg whiteBTO (BRENDA Tissue Ontology) ID
BTO:0000370
BTO:0000370 is linked to 6 enzymes:
Definition
Eggs are composed of 56 to 61% egg white and 27 to 32% egg yolk. The egg white is approximately 87 to 89% water and 9 to 11% protein, whereas the egg yolk contains 50% water, 32 to 35% lipid, and 16% protein. The predominant protein in the egg white is ovalbumin, comprising 54% of the protein present. Other major proteins in the egg white are ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme
References
Legend
is an element of the parent element
is a part of the parent element
is related to the parent element
derives from the parent element
/
/
at least 1 tissue/ enzyme/ localization link in this branch
/
/
tissue/ enzyme/ localization link to BRENDA