Avidin

Name:
Avidin
Detailed information:
A protein occurring in egg white, where it constitutes approximately 0.2% of the total protein. It has the property of combining firmly with biotin and rendering it unavailable to organisms, since proteolytic enzymes do not destroy the avidin-biotin complex. Avidin loses its ability to combine with biotin when subjected to heat; hence cooked egg white does not lead to biotin deficiency.