関: ovomucin

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/02/10 01:00:49」(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[edit]

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

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1. 動物由来食物アレルギーに対するアレルゲンコンポーネント検査 component testing for animal derived food allergies
2. 卵アレルギー：臨床的特徴および診断 egg allergy clinical features and diagnosis
3. 卵アレルギー：管理 egg allergy management
4. Practice Changing UpDates
5. 食肉アレルギー allergy to meats

English Journal

Identification and characterization of alpha-I-proteinase inhibitor from common carp sarcoplasmic proteins.

Siriangkanakun S1, Li-Chan EC2, Yongsawadigul J3.
Food chemistry.Food Chem.2016 Feb 1;192:1090-7. doi: 10.1016/j.foodchem.2015.07.099. Epub 2015 Jul 23.
Purification of proteinase inhibitor from common carp (Cyprinus carpio) sarcoplasmic proteins resulted in 2.8% yield with purification fold of 111. Two inhibitors, namely inhibitor I and II, exhibited molecular mass of 47 and 52kDa, respectively, based on non-reducing sodium dodecyl sulfate-polyacry
PMID 26304452

Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates.

Abeyrathne ED1, Lee HY2, Jo C3, Suh JW4, Ahn DU5.
Food chemistry.Food Chem.2016 Feb 1;192:107-13. doi: 10.1016/j.foodchem.2015.06.055. Epub 2015 Jun 19.
Ovomucin was hydrolyzed using enzymes or by heating under alkaline conditions (pH 12.0), and the functional, structural and compositional characteristics of the peptides in the hydrolysates were determined. Among the treatments, heating at 100°C for 15min under alkaline conditions (OM) produced pep
PMID 26304326

Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates.

Abeyrathne ED1, Lee HY2, Jo C2, Suh JW3, Ahn DU4.
Poultry science.Poult Sci.2015 Sep;94(9):2280-7. doi: 10.3382/ps/pev196. Epub 2015 Jul 20.
Ovomucoid is well known as a "trypsin inhibitor" and is considered to be the main food allergen in egg. However, the negative functions of ovomucoid can be eliminated if the protein is cut into small peptides. The objectives of this study were to hydrolyze ovomucoid using various enzyme combinations
PMID 26195809

Japanese Journal

卵白タンパク質のステンレス鋼表面に対する付着挙動

崎山高明
日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 59(5), 227-230, 2012-05-15
食品の製造工程では,その素材や製品そのもの,あるいはそれらの成分が製造機器の表面に付着する場合が多い。タンパク質の機器表面に対する付者は,加熱した場合だけでなく,常温においても起こる。いずれの状況で付着したタンパク質であっても,除去されずに機器表面に残れば,同じラインで製造される他の製品に混入する可能性がある。本稿では,鶏卵の主要アレルゲンである卵白タンパク質のステンレス鋼(SS)表面に対する付着 …
NAID 10030655468

Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface

SUGIYAMA Hiroki,HAGIWARA Tomoaki,WATANABE Hisahiko [他],SAKIYAMA Takaharu
Bioscience, biotechnology, and biochemistry 76(3), 467-472, 2012-03-23
… Ovalbumin and ovomucoid, acidic egg white proteins, were less adsorbed in the presence of phosphate (P<SUB>i</SUB>), a multivalent anion, than in the presence of HEPES, an amphoteric ion. …
NAID 10030750397

母乳哺育により母ラットの摂取タンパク質特異的に仔ラットのTh2応答が抑制される

木津久美子,廣瀬潤子,本庄勉 [他],成田宏史
日本栄養・食糧学会誌 65(1), 13-19, 2012
食餌中のタンパク質が卵白由来のみのE群, 牛乳由来のみのM群に分けてラットを飼育した。各群ラットの母乳中に, 各々の食餌タンパク質とIgAとの免疫複合体が存在することをサンドイッチELISA, ゲル濾過で確認した。また母乳のみで育った両群の3週齢の仔ラットに卵白タンパク質を免疫した場合, E群においてオボムコイド, オボアルブミンに対する血清IgG1 産生が抑制されていた。一方, 牛乳タンパク質を …
NAID 130002129288