A specific protein in egg albumin that interacts with biotin, a member of vitamin B group.
a protein in egg white capable of inactivating biotin.
A protein found in small amounts (about .05%) in egg albumen. Avidin is inactivated by heat.
Avidin is a protein found in egg white that binds with biotin, found in egg yolk. In biochemical applications, streptavidin, which binds very tightly to Biotin, is often used in place of avidin.