N-glycosylation and gelling properties of ovomucin from egg white

  • Author / Creator
    Offengenden, Marina
  • Ovomucin is a bioactive egg white glycoprotein responsible for its gel-like properties and is believed to be involved in egg white thinning, a natural process that occurs during storage. Ovomucin is composed of two subunits: a carbohydrate-rich β-ovomucin and a carbohydrate-poor α-ovomucin. N-glycosylation of ovomucin was studied by nano LC ESI-MS, MS/MS and MALDI MS. Both proteins were N-glycosylated and site-occupancy of 18 potential N-glycosylation sites in α-ovomucin and two sites in β-ovomucin was determined. N-glycans of α-ovomucin were bisected complex-type glycans, while GlcNAc6Man3 was the most abundant glycan. In the second part, rheology and microstructure of aqueous ovomucin dispersions were studied. Ovomucin formed a fibrous network with weak gel properties in distilled water at room temperature and shear thinning behaviour, suggesting that ovomucin can be used as a thickener and stabilizer in various applications. In addition, influence of salt on ovomucin gel and its isoelectric point was determined.

  • Subjects / Keywords
  • Graduation date
    Fall 2011
  • Type of Item
  • Degree
    Master of Science
  • DOI
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.