ovoglobulin Biochem.
(əʊvəʊˈglɒbjʊlɪn)
Also † ovi-.
[ad. F. ovoglobuline (Corin & Berard 1889, in Arch. de Biol. IX. 12): see ovo- and globulin.]
A globulin present in egg-white.
| 1889 Jrnl. Chem. Soc. LVI. 1075 Their coagulation temperatures are:—oviglobulin α at 57·5°; oviglobulin β at 67°. 1905 [see ovalbumen, -in]. 1959 New Biol. XXX. 16 Although the white of the egg contains both albumin and globulin these are chemically different from the blood proteins of the same name and they are usually distinguished by means of a prefix: ovalbumin and ovoglobulin. |