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. It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of which the beta subunit is much more heavily glycosylated.
- Hiidenhovi J (2007). "Ovomucin". Bioactive Egg Compounds. Springer, Berlin, Heidelberg. pp. 61–68. doi:10.1007/978-3-540-37885-3_9. ISBN 978-3-540-37883-9.
- Offengenden M, Fentabil MA, Wu J (May 2011). "N-glycosylation of ovomucin from hen egg white". Glycoconjugate Journal. 28 (3–4): 113–23. doi:10.1007/s10719-011-9328-3. PMID 21484392.
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