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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 mucinprotein 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] The alpha subunit has a high number of acidic amino acids, while the beta subunit has more hydroxyl amino acids. The protein has a carbohydrate content of around 33%, featuring at least three unique types of carbohydrate side chains.[3] It is known to possess a wide range of biological activities, including regulating cell functions and promoting the production of macrophages, lymphocytes, and cytokines, suggesting that it plays a role in the immune system.[4]
This page was last edited on 3 May 2024, at 21:07