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]
Alpha-ovomucin | |||||||
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Identifiers | |||||||
Organism | |||||||
Symbol | MUC5B | ||||||
UniProt | Q98UI9 | ||||||
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Beta-ovomucin | |||||||
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Identifiers | |||||||
Organism | |||||||
Symbol | MUC6 | ||||||
UniProt | F1NBL0 | ||||||
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