Ovomucin
Ovomucin
Ovomucin (pronounced: oh-voh-mew-sin) is a type of glycoprotein found in the egg white of bird eggs, particularly in chicken eggs. It is responsible for the gel-like consistency of the egg white.
Etymology
The term "Ovomucin" is derived from the Latin word "ovum" meaning egg, and "mucin", a type of protein that is often found in mucus and other secretions.
Function
Ovomucin is a key component in the egg white, contributing to its unique texture and properties. It forms a complex with other proteins to create a gel-like structure that provides protection and nutrients for the developing embryo. Ovomucin also has antimicrobial properties, helping to protect the egg from bacterial contamination.
Related Terms
- Glycoprotein: A type of protein that has carbohydrates attached to the polypeptide chain.
- Egg white: The clear liquid contained within an egg.
- Chicken: A type of domesticated fowl, a subspecies of the red junglefowl.
- Embryo: An early stage of development in multicellular organisms.
- Antimicrobial: An agent that kills microorganisms or stops their growth.
See Also
External links
- Medical encyclopedia article on Ovomucin
- Wikipedia's article - Ovomucin
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