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Hen egg white ovomucin is a highly viscous sulfated glycoprotein,which accounts for approximately 3.5% of egg white proteins.It is characterized by high molecular weight,high carbohydrate content,and a subunit structure (α and β ovomucin).The carbohydrate contents of a and β ovomucin are roughly 15% and 60% respectively.Ovomucin is responsible for the gel like properties of thick egg albumin.