Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane. The protein makes up around 2-4% of the protein content of egg whites; like other members of the mucin protein family, ovomucin confers gel-like properties. It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of ...

2010年9月1日 · Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities.

卵黏蛋白是鸡蛋清中含量较少的糖蛋白，含有O-糖苷键连接的糖链，这些糖与水形成广泛的氢键，形成凝胶样结构，使蛋清黏稠。 是鸡蛋中的致敏物质。 卵黏蛋白是一种糖基化程度超过30%的高分子量硫酸酯糖蛋白。 1898年Eichlolz首次从将其从鸡蛋蛋清中分离出来。 研究表明，卵黏蛋白是一种凝胶型粘蛋白。 在鸡 蛋清 中含量较少，含有O-糖苷键连接的糖链，这些糖与水形成广泛的氢键，形成凝胶样结构，使蛋清黏稠。 是鸡蛋中的致敏物质。 卵黏蛋白占蛋清中蛋白质总量 …

Ovomucin is a glycoprotein that is heavily glycosylated and forms approximately 3.5% of egg white protein. It is known for its various biological activities like antiadhesive, anticancer, antimicrobial, hypocholesterolemic, and immune-modulating activities.

This review mainly focused on the biological activities of an important egg-derived protein named ovomucin. Ovomucin and its derivatives have good anti-inflammatory, antioxidant, immunity-regulating and other biological functions. These activities may affect the physical, biological and immune barriers associated with intestinal health.

本文系统地综述鸡蛋清中Ovomucin的种类、分布、化学组成、理化性质、生物学活性及其分离纯化方法等研究进展。 关键词:Ovomucin;结构;生理活性;提纯;蛋清. Abstract :Ovomucin is a sulphated egg white glycoprotein responsible for the gel structure of egg thick white, which has a lot of biological activities such as antibacterial, antiviral and anti-coagulant activity.

2020年11月1日 · This review mainly focused on the biological activities of an important egg-derived protein named ovomucin. Ovomucin and its derivatives have good anti-inflammatory, antioxidant, immunity-regulating and other biological functions.

Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities.

2013年4月11日 · 本文系统地综述鸡蛋清中 Ovomucin 的种类、 分布、 化学组成、 理化性质、 生物学活性及其分离纯化方法等研究进展。关键词： Ovomucin； 结构； 生理活性； 提纯； 蛋清Recent Progres...

2010年9月1日 · Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it...