Ovalbumin is a major protein found in egg whites, making up about 54% of the total protein content. It is a globular protein that plays a crucial role in providing nutrition to developing embryos. Ovalbumin is also used in various food products and is a common ingredient in baking due to its ability to stabilize foams and emulsions. In addition to its nutritional value, ovalbumin has applications in research and industry. It is often used as a standard in protein assays and as a model protein in studies related to allergies and immune responses. Its properties make it valuable in both scientific and culinary contexts.