Ovomucin is a trypsin inhibitor found in raw egg white. Ovomucin is responsible for the gel properties of fresh egg white and is believed to be involved in egg white thinning. Ovomucin is composed of two subunits: 1. α-ovomucin - carbohydrate-poor with a molecular mass of 254kDa 2. β-ovomucin - carbohydrate-rich with a molecular mass of 400-610kDa Ovomucin has nine disulfide bonds.
U.S. National Library of Medicine
A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.
The numerical value of ovomucin in Chaldean Numerology is: 3
The numerical value of ovomucin in Pythagorean Numerology is: 4
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