To remove albumen or protein from a substance, particularly in laboratory or food processing contexts.
From de- (remove) plus albumen (egg white, from Latin albus 'white') plus -ize (verb suffix). A technical term created in the late 19th century for protein separation.
Dealbuminization was crucial in early protein science—scientists needed to remove egg white and other proteins to study other compounds, so this became an essential laboratory technique long before we had modern separation methods.
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