| Alpha-ovomucin | |
| Organism: | Gallus gallus |
| Taxid: | 9031 |
| Symbol: | MUC5B |
| Uniprot: | Q98UI9 |
| Beta-ovomucin | |
| Organism: | Gallus gallus |
| Taxid: | 9031 |
| Symbol: | MUC6 |
| Uniprot: | F1NBL0 |
Ovomucin should not be confused with Ovomucoid.
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] 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]