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ovomucin

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ovomucin
ovomucin Biochem. (əʊvəʊˈmjuːsɪn) [f. ovo- + mucin.] A water-insoluble mucoprotein in egg-white. Cf. ovomucoid.1898 A. Eichholz in Jrnl. Physiol. XXIII. 163 A new constituent of egg-white—ovomucin. I have to call attention to another constituent which has so far not been definitely described as a co... Oxford English Dictionary
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Ovomucin
Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane. It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of which the beta subunit is much more heavily glycosylated. wikipedia.org
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ovomucoid
ovomucoid Biochem. (əʊvəʊˈmjuːkɔɪd) [ad. G. ovomukoïd (C. Th. Mörner 1894, in Zeitschr. f. physiol. Chem. XVIII. 526): see ovo- and mucoid a.] A water-soluble mucoprotein in egg-white (also called ovomucoid α); also (ovomucoid β) = ovomucin.1894 Jrnl. Chem. Soc. LXVI. i. 264 Ovomucoid... This is the... Oxford English Dictionary
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Ovomucoid
It is not related to the similarly named ovomucin, another egg white protein. Chicken ovomucoid, also known as Gal d 1, is a known allergen. wikipedia.org
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Vitellin
The proteins that primarily compose the vitelline membrane are the lysozyme and ovomucin foundational for membrane growth during embryonic development. wikipedia.org
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Meringue
distribution in egg whites is as follows: (54%) ovalbumin, (13%) conalbumin/ ovotransferrin, (11%) ovomucoid, (4%) ovoglobulins, (3.5%) lysozyme, and (2%) ovomucin Ovoglobulins drive foaming, ovomucin is the main stabilization agent, and the remainder of the proteins interact to contribute to overall foaming and stability wikipedia.org
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Vitelline membrane outer layer protein I (VMO-I)
anti-microbial barrier, as indicated by the high content of lysozyme in the outer layer Vitelline membrane outer layer protein I (VMO-I) binds tightly to ovomucin wikipedia.org
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Grey peacock-pheasant
The ovomucin sequence seems to have evolved convergently or with a decreased mutational rate on the grey and the bronze-tailed peacock-pheasant. wikipedia.org
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Egg white
Ovomucin is a glycoprotein which may contribute to the gel-like structure of thick albumen. The amount of ovomucin in the thick albumen is four times as great as in the thin albumen. wikipedia.org
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Vitelline membrane
It is primarily composed of proteins, such as lysozyme, ovomucin and vitelline outer membrane proteins that are responsible for constructing the network wikipedia.org
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List of MeSH codes (D12.776.395)
haptoglobins – intrinsic factor – mucins – ca-15-3 antigen – gastric mucin – sialomucins – antigens, cd43 – antigens, cd164 – orosomucoid – ovomucin wikipedia.org
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Egg allergy
yolk protein) Lysozyme (egg white protein) Mayonnaise Meringue or meringue powder Ovalbumin (egg white protein) Ovoglobulin (egg white protein) Ovomucin wikipedia.org
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List of MeSH codes (D12.776)
spectrin – talin – utrophin – vinculin – dental enamel proteins – dietary proteins – egg proteins, dietary – conalbumin – ovalbumin – avidin – ovomucin – dynein atpase – egg proteins – conalbumin – egg proteins, dietary – ovalbumin – avidin – ovomucin – phosvitin – vitellins – vitellogenins wikipedia.org
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