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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. == See also == * Egg allergy 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Ovomucin」の詳細全文を読む スポンサード リンク
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