Enjoy the beer that you deserve.
Albumins are large, water-soluble proteins present in malt that coagulate when heated. They contain over 1000 amino acids.
If these are not broken down, they can cause undesirable haze in beer. Therefore, these proteins are hydrolized during mashing by proteolytic enzymes into peptides and amino acids. These smaller proteins are useful to the brewer as a source of food for the yeast during fermentation, and to contribute mouthfeel and head retention to the finished beer.