Ovotransferrin, also known as conalbumin, is a glycoprotein found in egg white that binds iron ions, exhibiting antimicrobial properties by sequestering iron necessary for bacterial growth. It constitutes about 12% of egg white proteins and has a molecular weight of approximately 76 kDa. It plays a role in the nutritional and functional properties of eggs, contributing to their use in food industry for foaming and gelling. Research shows it has potential in nutraceuticals due to its bioactive peptides. Ovotransferrin is a major protein component of avian egg whites, functioning primarily as an iron-binding protein with a high affinity for ferric ions. This property allows it to act as a natural antimicrobial agent by limiting the availability of iron to microorganisms.