ovoglobulin

o·vo·glob·u·lin

(ō'vō-glob'yū-lin),
Globulin in the white of egg.

ovoglobulin

[ō′vəglob′yoo͡lin]
Etymology: L, ovum + globulus, small sphere
a globulin protein derived from the white of eggs.

ovoglobulin

An obsolete term for a globulin (protein) found in eggs. Globulin is a term coined in the early days of clinical chemistry, at a time when most proteins were characterised as precipitating from the plasma in rounded (globular) aggregates.

ovoglobulin

(o?vo-glob'u-lin) [? + globulus, globule]
The globulin found in egg white.
See: albumin; protein, simple
References in periodicals archive ?
Egg albumen is mostly composed of simple proteins and protein complexes such as ovalbumin, ovoglobulin, ovoconalbumin and glycoproteins including ovomucin and ovomucoid (Romanoff and Romanoff, 1963) and the presence of anti-bacterial lysozyme as likely to be a factor limiting the growth of bacteria L.
Albumen, conalbumin, egg white, egg yolk, ovalbumin, ovomucold, ovoglobulin, vitellin, vitellenin.