Albumin

Albumin (Latin: albus, white) refers generally to any protein with water solubility, which is moderately soluble in concentrated salt solutions, and experiences heat coagulation (protein denaturation). Substances containing albumin, such as egg white, are called albuminoids.

Serum albumin
The most well-known type of albumin is the serum albumin in the blood.

Serum albumin is the most abundant blood plasma protein and is produced in the liver and forms a large proportion of all plasma protein. The human version is human serum albumin, and it normally constitutes about 60% of human plasma protein; all other proteins present in blood plasma are referred to collectively as globulins.

Serum albumins are important in regulating blood volume by maintaining the osmotic pressure of the blood compartment. They also serve as carriers for molecules of low water solubility, including lipid soluble hormones, bilirubin, free fatty acids (apoprotein), calcium, iron (transferrin), and some drugs. Competition for albumin binding sites between drugs may cause drug interaction by increasing the free fraction so that enhanced potency.

Specific types include:
 * human serum albumin
 * bovine serum albumin (cattle serum albumin) or BSA, often used in medical and molecular biology labs.

Low albumin (hypoalbuminaemia) may be caused by liver disease, nephrotic syndrome, burns, protein-losing enteropathy, malabsorption, malnutrition, late pregnancy, artefact, posture, genetic variations and malignancy. High albumin is either caused by dehydration or artefact.

Other types
Other types include the storage protein ovalbumin in egg white, and different storage albumins in the seeds of some plants. Note that albumin is spelled with an "i" while "albumen" with an "e" is the white of an egg, the part of the egg from which meringues are made. "Albus" in Latin is white.