Ovomucin – a glycoprotein with promising potential

Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities. This paper reviews compositional, struc...

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Detalles Bibliográficos
Autores principales: Omana, Dileep A., Wang, Jiapei, Wu, Jianping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7135710/
https://www.ncbi.nlm.nih.gov/pubmed/32288227
http://dx.doi.org/10.1016/j.tifs.2010.07.001
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author Omana, Dileep A.
Wang, Jiapei
Wu, Jianping
author_facet Omana, Dileep A.
Wang, Jiapei
Wu, Jianping
author_sort Omana, Dileep A.
collection PubMed
description Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities. This paper reviews compositional, structural, physicochemical, functional and biological properties of ovomucin, as well as development of methods of extraction. As one of the least defined proteins in egg white, further study is required to characterize the structure and to explore its full potential in new applications as functional foods and nutraceuticals.
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spelling pubmed-71357102020-04-08 Ovomucin – a glycoprotein with promising potential Omana, Dileep A. Wang, Jiapei Wu, Jianping Trends Food Sci Technol Article Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities. This paper reviews compositional, structural, physicochemical, functional and biological properties of ovomucin, as well as development of methods of extraction. As one of the least defined proteins in egg white, further study is required to characterize the structure and to explore its full potential in new applications as functional foods and nutraceuticals. Elsevier Ltd. 2010-09 2010-07-09 /pmc/articles/PMC7135710/ /pubmed/32288227 http://dx.doi.org/10.1016/j.tifs.2010.07.001 Text en Copyright © 2010 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.
spellingShingle Article
Omana, Dileep A.
Wang, Jiapei
Wu, Jianping
Ovomucin – a glycoprotein with promising potential
title Ovomucin – a glycoprotein with promising potential
title_full Ovomucin – a glycoprotein with promising potential
title_fullStr Ovomucin – a glycoprotein with promising potential
title_full_unstemmed Ovomucin – a glycoprotein with promising potential
title_short Ovomucin – a glycoprotein with promising potential
title_sort ovomucin – a glycoprotein with promising potential
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7135710/
https://www.ncbi.nlm.nih.gov/pubmed/32288227
http://dx.doi.org/10.1016/j.tifs.2010.07.001
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AT wangjiapei ovomucinaglycoproteinwithpromisingpotential
AT wujianping ovomucinaglycoproteinwithpromisingpotential

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