This decommissioned ERA site remains active temporarily to support our final migration steps to https://ualberta.scholaris.ca, ERA's new home. All new collections and items, including Spring 2025 theses, are at that site. For assistance, please contact erahelp@ualberta.ca.
Search
Skip to Search Results-
Spring 2017
Ovomucin, a member of mucin family, is a glycoprotein accounting for 2-4% of egg white protein. Ovomucin is rich in sialic acid (2.6-7.4%, w/w), which has been suggested as an essential nutrient for infants. Ovomucin is insoluble at neutral pH or in the absence of denaturing agents. The overall...
-
Fall 2011
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....
-
Potential of Egg White Ovomucin and Its Hydrolysates in Mitigating Enteric Infections as an Antimicrobial Alternative
DownloadFall 2024
Ovomucin, accounting for ~3.5% of egg white, is a mucin-type glycoprotein and composed of ~ 33% carbohydrate content with 2.6-8% sialic acid. Ovomucin and its derived hydrolysates possess various biological activities, including anti-adhesive, anti-oxidative, and immunomodulatory activities. The...