[1] Egg white albumen is composed of multiple proteins, of which ovotransferrin is the most heat reliable.

[2] As a member of the transferrin and metalloproteinase family, ovotransferrin has been found to possess antibacterial and antioxidant and immunomodulatory properties, arising primarily through its iron (Fe3+) binding capacity by locking away a key biochemical component necessary for micro-organismal survival.

Bacteria starved of iron are rendered incapable of moving, making ovotransferrin a potent bacteriostatic.

Because they bind to iron, this makes it difficult for harmful bacteria to be nutritionally satisfied with them so it acts as an antimicrobial.

Glycosylation is the most common covalent modification (formation of chemical bonds) that occurs in living organisms.

Ovotransferrin showed superior physiological iron delivery over lactoferrin in a gastric barrier model.

This data holds much promise for ovotransferrin's use in food supplements, with dual functionality as both antimicrobial and iron delivery mechanism.