ovoglobulin

o·vo·glob·u·lin

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

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.
Out of these, seven proteins, namely ovalbumin ([O.sub.v]) (Lush, 1961, 1964; Inafuku et al., 1997), ovoglobulin [G.sub.3] ([G.sub.3]) (Baker et al., 1971), ovoglobulin [G.sub.2] ([G.sub.2]) (Baker et al., 1970), transferrin ([Tf.sub.EW]) (Ogden et al., 1962; Baker, 1968a), ovo-macroglobulin (Omg) (Kimura, 1972), ovoflavoprotein (Rd) (Winter et al., 1967) and lysozyme (G;) (Baker, 1968b; Inafuku et al., 1998), are found to exist in different polymorphic forms by electrophoresis.