Ovalbumin (synonym: egg white) is phosphoglycoprotein containing in the molecule phosphoric acid sugar (mannose), and acetyl. It is a protein containing a high value essential amino acids (isoleucine, lysine, methionine and threonine), and the amino acid profile is similar to the standard FAO protein profile. The whole egg (egg white and yolk) contains a series of further proteins (ovotransferrin, ovomucoid, lysozyme, avidin and ovoflavoprotein).
In the sports supplementation it is used as protein concentrate from egg to supplement the diet with high-grade protein, available in the form of highly pure protein supplements and multiple preparations of protein and protein hydrolysates, at www.muscle-zone.pl
Dosage: The dose taken customary as in the protein supplementation