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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...
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....