Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane.
The protein makes up around 2-4% of the protein content of egg whites; like other members of the mucin protein family, ovomucin confers gel-like properties.
It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of which the beta subunit is much more heavily glycosylated.
The protein has a carbohydrate content of around 33%, featuring at least three unique types of carbohydrate side chains.
[3] It is known to possess a wide range of biological activities, including regulating cell functions and promoting the production of macrophages, lymphocytes, and cytokines, suggesting that it plays a role in the immune system.