ovomucinn.
/ˌəʊvə(ʊ)ˈmjuːsɪn/, U.S. /ˌoʊvoʊˈmjus(ə)n/ Biochemistry.
A water-insoluble proteoglycan found in egg white. Also called ovomucoid β.
ΚΠ
1898 A. Eichholz in Jrnl. Physiol. 23 163 A new constituent of egg-white—ovomucin. I have to call attention to another constituent which has so far not been definitely described as a constituent of white of egg. This substance possesses all the properties assigned generally to mucin, and differs from the mucoids in being insoluble in distilled water.
1936 Poultry Sci. 15 350/2 This change, which involves a decrease in the water insoluble fraction (ovomucin)..accompanies the loss of viscosity in the egg white.
1972 Agric. & Biol. Chem. 36 947 The carbohydrate content of ovomucin gel (B) obtained from the eggs stored in an atmosphere of carbon dioxide was higher than that of ovomucin gel (B) obtained from the eggs stored in air.
1991 Q. Rev. Biol. 66 39/1 The nontoxic egg-white proteins ovalbumin, ovomucoid, and ovomucin.
This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022).
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