The different proteins are:

Ovalbumin (54 %) :

The main protein in eggs, ovalbumin is easily altered by heat and agitation. It contributes to the structure of the products to which it is incorporated.

Ovotransferrin (12 %) :

Formerly called conalbumin, this protein binds iron in the white, making it inaccessible to bacteria whose growth depends on iron. A chelate, ovotransferrin is resistant to heat alteration.

Ovomucoid (11 %) :

This protein is resistant to heat alteration.

Ovomucin (3.5 %) :

The structure of this protein contains many hydrophobic interactions and S-S bonds (sulfer-sulfer bonds, probably responsible for the liquefaction of the white as the egg ages). This protein is also very resistant to heat alteration.

Lysozyme (3.4 %) :

This protein is called bacteriolytic, which means it protects the egg against certain bacteria.

Avidin (0.5 %) :

This protein binds with the vitamin biotin and prevents its absorption by the body. However, cooking alters avidin and frees biotin.