Ovotransferrin

Ovotransferrin is a glycoprotein found in egg whites, also known as conalbumin, best known for possessing antimicrobial activity. It works by binding ferric iron with very high affinity, starving iron-dependent bacteria of a nutrient essential for their growth, a classic example of nutritional immunity in the egg’s defence system. This iron chelation also gives it antioxidant potential by limiting iron-catalysed lipid oxidation. In food applications, ovotransferrin’s antimicrobial action complements lysozyme in protecting liquid egg products, and researchers investigate its use as a natural preservative and iron-fortifying ingredient. Its sensitivity to heat means pasteurization regimes for egg white must balance microbial safety against preserving such functional proteins.