Ovomucin

Beta-ovomucin
Identifiers
Organism	Gallus gallus
Symbol	MUC6
UniProt	F1NBL0
Search for
Structures	Swiss-model
Domains	InterPro

Search for
Structures	Swiss-model
Domains	InterPro

Alpha-ovomucin
Identifiers
Organism	Gallus gallus
Symbol	MUC5B
UniProt	Q98UI9
Search for
Structures	Swiss-model
Domains	InterPro

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 which the beta subunit is much more heavily glycosylated.[1][2]

External links

Ovomucin at the US National Library of Medicine Medical Subject Headings (MeSH)

References

Hiidenhovi J (2007). "Ovomucin". Bioactive Egg Compounds. Springer, Berlin, Heidelberg. pp. 61–68. doi:10.1007/978-3-540-37885-3_9. ISBN 978-3-540-37883-9.
Offengenden M, Fentabil MA, Wu J (May 2011). "N-glycosylation of ovomucin from hen egg white". Glycoconjugate Journal. 28 (3–4): 113–23. doi:10.1007/s10719-011-9328-3. PMID 21484392.

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[hiidenhovi_2007-1] Hiidenhovi J (2007). "Ovomucin". Bioactive Egg Compounds. Springer, Berlin, Heidelberg. pp. 61–68. doi:10.1007/978-3-540-37885-3_9. ISBN 978-3-540-37883-9.

[offengenden_2011-2] Offengenden M, Fentabil MA, Wu J (May 2011). "N-glycosylation of ovomucin from hen egg white". Glycoconjugate Journal. 28 (3–4): 113–23. doi:10.1007/s10719-011-9328-3. PMID 21484392.