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Concept information

Amino Acids, Peptides, and Proteins > Proteins > Glycoproteins > Mucoproteins > Ovomucin
Carbohydrates > Glycoconjugates > Glycoproteins > Mucoproteins > Ovomucin
... > Food and Beverages > Food > Dietary Proteins > Animal Proteins, Dietary > Egg Proteins, Dietary > Ovomucin
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dietary Proteins > Animal Proteins, Dietary > Egg Proteins, Dietary > Ovomucin
... > Amino Acids, Peptides, and Proteins > Proteins > Dietary Proteins > Animal Proteins, Dietary > Egg Proteins, Dietary > Ovomucin
Amino Acids, Peptides, and Proteins > Proteins > Egg Proteins > Egg Proteins, Dietary > Ovomucin
Food and Beverages > Food > Eggs > Egg Proteins, Dietary > Ovomucin
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Eggs > Egg Proteins, Dietary > Ovomucin

Terme préférentiel

Ovomucin  

Type

  • mesh:Descriptor

Définition

  • A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.

Concept générique

Synonyme(s)

  • 37281-36-0
  • Ovomucoid
  • Ovomucoid II O

Qualificatif(s) autorisé(s)

Action(s) pharmacologique(s)

Traductions

  • Ovomucoïde

    français

  • 37281-36-0
  • Ovomucine
  • Ovomucoid II O

URI

http://data.loterre.fr/ark:/67375/JVR-D2WKMRMH-P

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RDF/XML TURTLE JSON-LD Date de création 11/11/1974, dernière modification le 08/07/2019