Proteins that dissolve easily in water and form a cloudy solution are called albumin. It dissolves in water and a weak salt solution. It coagulates on application of heat. It is widely available in nature. Their molecular weight is 45000-65000 daltons. This protein is found in egg whites, plasma, milk, leaves and seeds. For example, ovalbumin (egg white, 10-12%), beta-amylase (barley, barley), lactoalbumin (milk), serum-albumin (blood and lymph 4-5%), legumin (pea), leucosin (wheat, algae), ligumelin (bean), myo-albumin (muscle), myosin (muscle) etc.