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Ovalbumin is a globular protein, primarily composed of a single polypeptide chain that folds into a complex three-dimensional structure. Its molecular structure consists of multiple alpha-helices and beta-sheets, contributing to its stability and functionality. Ovalbumin has a molecular weight of approximately 45 kDa and contains several post-translational modifications, including glycosylation and phosphorylation, which play roles in its biological activity. This protein is the main component of egg white and serves as a source of amino acids for developing embryos.

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