Fold Commons

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Ovalbumin

Ovalbumin is the main protein in an egg white. When you cook an egg, its shape changes and it turns from clear to white.

Ovalbumin: its AlphaFold model, drawn in one colour
Picture, in one colour: AlphaFold DB model v6 for UniProt P01012, from Fold Commons' snapshot of 2026-10-22. A prediction, not an experiment.

See it in 3D

Fun fact

Heat makes ovalbumin chains tangle into a solid net. That is what setting means.

Words to know

NGSS alignment

Structure

Rendered in FoldLens Junior from AlphaFold Database entry P01012. See the underlying prediction at alphafold.ebi.ac.uk/entry/P01012.

For teachers and platforms

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