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.

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