Albuminoidal substances also known as 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. The most wellknown types of albumin is the serum albumin in the blood, but there is also the storage protein ovalbumin in egg white, and different storage albumins in the seeds of some plants