Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane. The protein makes up around 2-4% of the protein content of egg whites; like other members of the mucin protein family, ovomucin confers gel -like properties.

Sep 1, 2010 · Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities.

Ovomucin is a glycoprotein that is heavily glycosylated and forms approximately 3.5% of egg white protein. It is known for its various biological activities like antiadhesive, anticancer, antimicrobial, hypocholesterolemic, and immune-modulating activities.

Ovomucin and its derivatives have good anti-inflammatory, antioxidant, immunity-regulating and other biological functions. These activities may affect the physical, biological and immune barriers associated with intestinal health.

Nov 1, 2020 · This review mainly focused on the biological activities of an important egg-derived protein named ovomucin. Ovomucin and its derivatives have good anti-inflammatory, antioxidant, immunity-regulating and other biological functions.

Ovomucin, a hen egg white protein, is characterized by its hydrogel-forming properties, high molecular weight, and extensive O -glycosylation with a high degree of sialylation. As a commonly used food ingredient, we explored whether ovomucin has an effect on the gut microbiota.

Mar 3, 1990 · Ovomucin participates in the ovomucin-gel-forming properties because of its shape and its ability to interact in a specific spatial organization. Purified from chicken egg-white by exclusion chromatography with Sephacryl S-300 and Sepharose CL-2B and analysed by light-scattering, it exhibited an Mr of about 40 x 10(6).

Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities.

Jul 10, 2016 · A homogeneous glycoprotein, designated α-ovomucin, of molecular weight 210000 and containing N -acetylglucosamine (6.7%, w/w), N -acetylgalactosamine (0.6%, w/w), galactose (1.8%, w/w), mannose (4.6%, w/w), N -acetylneuraminic acid (1.0%, w/w) and sulphate (0.7%, w/w), was isolated from preparations of reduced ovomucin by sedimentation equilibri...

Ovomucin represents about 2–4% of the total egg albumen protein in avian eggs, its content in thick egg white being 2–4 times that in thin white (Brooks and Hale 1961; Kato et al. 1970; Adachi et al. 1973). Ovomucin is responsible for the gel-like properties of thick egg albumen.