Internal egg quality depends, in part, on the presence and stability of the dense layer of albumen, which is given by the protein ovomucin
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.
2], allowing rupture of the electrostatic complex between lysozyme and ovomucin
(Scott and Silversides, 2000; Silversides and Scott, 2001).
Albumin, livetin, ovalbumin, ovomucin
, ovomucoid and ovovitellin would be labeled as "egg.
The viscosity of the thick white is attributed to the presence of the ovomucin
, and the HU value is mainly influenced by the egg ovomucin
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.
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.