The action of a molecule that contributes to the structural integrity of albumen (also called egg white). Albumen is the clear liquid contained within an egg and consists of water and proteins, among which are ovomucin and ovomucoid. It protects the egg yolk and provides additional nutrition for the growth of the embryo.
| Subject | Predicate | Object | Context |
|---|---|---|---|
| http://purl.uniprot.org/go/... | rdf:type | uniprot:Concept | lld:uniprot |
| http://purl.uniprot.org/go/... | rdfs:comment | The action of a molecule that contributes to the structural integrity of albumen (also called egg white). Albumen is the clear liquid contained within an egg and consists of water and proteins, among which are ovomucin and ovomucoid. It protects the egg yolk and provides additional nutrition for the growth of the embryo. | lld:uniprot |
| http://purl.uniprot.org/go/... | rdfs:subClassOf | http://purl.uniprot.org/go/... | lld:uniprot |
| http://purl.uniprot.org/go/... | rdfs:label | structural constituent of albumen | lld:uniprot |
| http://purl.uniprot.org/go/... | rdfs:label | structural constituent of egg white | lld:uniprot |
| http://purl.uniprot.org/go/... | skos:exactMatch | http://www.geneontology.org... | lld:uniprot |
| http://purl.uniprot.org/go/... | skos:narrower | http://purl.uniprot.org/go/... | lld:uniprot |