ovomucin


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o·vo·mu·cin

(ō'vō-myū'sin),
A glycoprotein in the white of egg.

ovomucin

[ō′vəmyo̅o̅′sin]
Etymology: L, ovum + mucus, slime
a glycoprotein derived from the white of eggs.

ovomucin

An older, nonspecific term for glycoprotein(s) that precipitates when the egg white is diluted with water.

ovomucin

(ō″vō-mū′sĭn)
A glycoprotein in the white of an egg.
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References in periodicals archive ?
The viscosity of the thick white gives the egg white its viscous character and is conferred by a glycoprotein ovomucin (Brooks and Hale, 1959; Omana et al.
Degradation of the O-glycosidically linked carbohydrate units of ovomucin during egg white thinning.
Albumin, transferrin, ovomucin, lysozyme, or combinations of these proteins in powdered form may be mixed with a mild acid and dissolved in water.
In addition, pronase-prepared glycopeptides of ovomucin have demonstrated anti-tumor effects in a double-grafted tumor system in mice.
Albumin, livetin, ovalbumin, ovomucin, ovomucoid and ovovitellin would be labeled as "egg.
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.