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 400-610k...
Found on http://en.wikipedia.org/wiki/Ovomucin

ovomucin

<chemical> A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity. ... Pharmacological action: trypsin inhibitors. ... Chemical name: Ovomucoid II O ... (12 Dec 1998) ...
Found on http://www.encyclo.co.uk/local/20973

ovomucin

Type: Term Pronunciation: ō′vō-myū′sin Definitions: 1. A glycoprotein in the white of egg.
Found on http://www.medilexicon.com/medicaldictionary.php?t=64122
No exact match found