Ovomucin, a high-molecular-weight sulfated glycoprotein, is separated from egg white in proportion of 2%to 4%of total protein. The saccharides could intrinsically modify and chang the property of glycoprotein , and it is vital to the representation of overall biological function. This paper has summarized the analysis of saccharide of ovomucin and the relationship between saccharide structure and biological activities , so as to provide some references for the further research of this protein.
ovomucinsaccharideanalysisstructure and biological activities relationship
NETL
NSTL
万方数据
维普
