関: ovomucoid

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/02/11 17:19:28」(JST)

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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 400-610kDa

Ovomucin has nine disulfide bonds.

External links

Ovomucin at the US National Library of Medicine Medical Subject Headings (MeSH)

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English Journal

Dietary baked egg accelerates resolution of egg allergy in children.

Leonard SA, Sampson HA, Sicherer SH, Noone S, Moshier EL, Godbold J, Nowak-Węgrzyn A.SourceDivision of Pediatric Allergy, Jaffe Food Allergy Institute, Mount Sinai School of Medicine, New York, NY 10029, USA.
The Journal of allergy and clinical immunology.J Allergy Clin Immunol.2012 Aug;130(2):473-80.e1. doi: 10.1016/j.jaci.2012.06.006.
BACKGROUND: Baked egg is tolerated by a majority of egg-allergic children.OBJECTIVE: To characterize immunologic changes associated with ingestion of baked egg and evaluate the role that baked egg diets play in the development of tolerance to regular egg.METHODS: Egg-allergic subjects who tolerated
PMID 22846751

Simple pH treatment as an effective tool to improve the functional properties of ovomucin.

Shan Y, Ma M, Huang X, Guo Y, Jin G, Jin Y.SourceNatl R & D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan 430070, PR China.
Journal of food science.J Food Sci.2012 Jul;77(7):C740-5. doi: 10.1111/j.1750-3841.2012.02761.x. Epub 2012 Jun 13.
Ovomucin has been considered to contribute a lot to the excellent functional properties of egg white. This work focused on investigating the effects of pH and protein concentration on foaming and emulsifying properties of ovomucin to evaluate the proper use of this egg protein as a functional food i
PMID 22694721