How Do You Spell LECITHALBUMIN?

Pronunciation: [lˈɛsɪθˌalbjuːmˌɪn] (IPA)

Lecithalbumin is a protein compound that can be found in egg yolks. The word is spelled phonetically as /lɛsɪθælˈbjuːmɪn/. The first part of the word 'lecith' derives from the Greek word 'lekithos', which means 'yolk'. The second part of the word 'albumin' comes from 'albus', which is Latin for 'white'. The combination of these two parts is used to describe a white, yolk-derived protein. While the spelling of lecithalbumin might seem complex, its derivation is quite straightforward.

LECITHALBUMIN Meaning and Definition

1. Lecithalbumin is a term used to refer to a specific type of protein commonly found in egg whites and other animal sources. It is derived from the combination of two substances: lecithin and albumin. Lecithin is a phospholipid compound that serves as a major constituent of cell membranes, while albumin is a class of water-soluble proteins known for their ability to transport various substances throughout the body.

   Lecithalbumin is characterized by its high nutritional value and is considered a complete protein since it contains all of the essential amino acids required by the human body. It is particularly rich in sulfur-containing amino acids such as cysteine and methionine. These amino acids play a crucial role in supporting various vital functions like tissue repair, antioxidant defense, and the production of important molecules like glutathione.

   Due to its high biological value and unique biochemical properties, lecithalbumin is widely utilized in the food industry as a functional ingredient. It serves various purposes such as emulsification, foaming, and gelling. For instance, it can be used to create stable and airy foams in baking or as a stabilizer in certain food products. Lecithalbumin also functions as a binder and texturizer in processed meat products like sausages and meatballs.

   Overall, lecithalbumin is an important protein found in egg whites and other animal sources, offering valuable nutritional benefits and versatile applications in the food industry.

Common Misspellings for LECITHALBUMIN

• kecithalbumin
• pecithalbumin
• oecithalbumin
• lwcithalbumin
• lscithalbumin
• ldcithalbumin
• lrcithalbumin
• l4cithalbumin
• l3cithalbumin
• lexithalbumin
• levithalbumin
• lefithalbumin
• ledithalbumin
• lecuthalbumin
• lecjthalbumin
• leckthalbumin
• lecothalbumin
• lec9thalbumin
• lec8thalbumin
• lecirhalbumin

Etymology of LECITHALBUMIN

The word "lecithalbumin" is derived from two components: "lecithin" and "albumin".

1. Lecithin: The term "lecithin" comes from the Greek word "lekithos", which means "egg yolk". The word was coined by the French chemist and pharmacist Theodore Nicolas Gobley in 1845. Gobley discovered a substance in egg yolks that he referred to as "lecithine", which later became "lecithin" in English. Lecithin is a phospholipid found in many living organisms and is commonly extracted from egg yolks or soybeans.

2. Albumin: The word "albumin" comes from the Latin term "albumen", which means "white of an egg". It specifically refers to the protein-rich liquid present in egg whites.