Background: The share of ovalbumin, ovotransferrin, ovomucoid, ovoglobulins, ovomucin, and lysozymes are the main components of albumen protein. 12.5% (w/w) protein can be found in fresh egg whites. The principal proteins in egg white are albumen (water-soluble) and globular proteins (soluble in neutral dilute salt solutions). Biotin, niacin, and riboflavin are water-soluble vitamins that are present in substantial amounts in egg albumen