Ovomucin
Ovomucin is a trypsin inhibitor found in raw egg white.
Ovomucin is responsible for the gel properties of fresh egg white and is believed to be involved in egg white thinning.
Ovomucin is composed of two subunits:
1. α-ovomucin - carbohydrate-poor with a molecular mass of 254kDa
2. β-ovomucin - carbohydrate-rich with a molecular mass of 400-610kDa
Ovomucin has nine disulfide bonds.
See also
External links
|
---|
| Mucoproteins | |
---|
| Proteoglycans | |
---|
| Other | |
---|
| |
---|
| Description |
- Metabolism
- Enzymes and pathways: citric acid cycle
- pentose phosphate
- glycoproteins
- glycosaminoglycans
- phospholipid
- cholesterol and steroid
- sphingolipids
- eicosanoids
- amino acid
- urea cycle
- nucleotide
|
---|
| Disorders |
- Citric acid cycle and electron transport chain
- Glycoprotein
- Proteoglycan
- Fatty-acid
- Phospholipid
- Cholesterol and steroid
- Eicosanoid
- Amino acid
- Purine-pyrimidine
- Heme metabolism
- Symptoms and signs
|
---|
| Treatment | |
---|
|
---|
| Carbohydrates |
- Alcohols
- Glycoproteins
- Glycosides
|
---|
| Lipids |
- Eicosanoids
- Fatty acids
- Glycerides
- Phospholipids
- Sphingolipids
- Steroids
|
---|
| Nucleic acids | |
---|
| Proteins | |
---|
| Other |
- Tetrapyrroles
- intermediates
|
---|
|
|