9. In Table 25.2 we see that egg white proteins mostly bind stuff. Only one is called an enzyme, what makes an enzyme different from other proteins?

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**Table 25.2: The Proteins in Egg White Albumen**

1. **Ovalbumin**
   - **% of total**: 54
   - **Natural Function**: Nourishment for chick, may block digestive enzymes

2. **Ovotransferrin**
   - **% of total**: 12
   - **Natural Function**: Binds iron

3. **Ovomucoid**
   - **% of total**: 11
   - **Natural Function**: Blocks digestive enzymes

4. **Globulins**
   - **% of total**: 8
   - **Natural Function**: Plug defects in membranes and shell

5. **Lysozyme**
   - **% of total**: 3.5
   - **Natural Function**: Enzyme that digests bacterial cell walls

6. **Ovomucin**
   - **% of total**: 1.5
   - **Natural Function**: Thickens albumen, inhibits viruses

7. **Avidin**
   - **% of total**: 0.06
   - **Natural Function**: Binds the vitamin biotin

8. **Others**
   - **% of total**: 10
   - **Natural Function**: Bind vitamins; block digestive enzymes....

---

Sources:
- Image licensed under creative commons.
- "On Food and Cooking" by Harold McGee, 2004, Scribner.

*Copyright © 2016 Wiley, Inc.* 

*Page 5*
Transcribed Image Text:**Table 25.2: The Proteins in Egg White Albumen** 1. **Ovalbumin** - **% of total**: 54 - **Natural Function**: Nourishment for chick, may block digestive enzymes 2. **Ovotransferrin** - **% of total**: 12 - **Natural Function**: Binds iron 3. **Ovomucoid** - **% of total**: 11 - **Natural Function**: Blocks digestive enzymes 4. **Globulins** - **% of total**: 8 - **Natural Function**: Plug defects in membranes and shell 5. **Lysozyme** - **% of total**: 3.5 - **Natural Function**: Enzyme that digests bacterial cell walls 6. **Ovomucin** - **% of total**: 1.5 - **Natural Function**: Thickens albumen, inhibits viruses 7. **Avidin** - **% of total**: 0.06 - **Natural Function**: Binds the vitamin biotin 8. **Others** - **% of total**: 10 - **Natural Function**: Bind vitamins; block digestive enzymes.... --- Sources: - Image licensed under creative commons. - "On Food and Cooking" by Harold McGee, 2004, Scribner. *Copyright © 2016 Wiley, Inc.* *Page 5*
**Question 9**: 

In Table 25.2, we observe that egg white proteins predominantly bind substances. Only one of these proteins is classified as an enzyme. What distinguishes an enzyme from other proteins?
Transcribed Image Text:**Question 9**: In Table 25.2, we observe that egg white proteins predominantly bind substances. Only one of these proteins is classified as an enzyme. What distinguishes an enzyme from other proteins?
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