| 释义 |
ovomucoid Biochem.|əʊvəʊˈmjuːkɔɪd|
[ad. G. ovomukoïd (C. Th. Mörner 1894, in Zeitschr. f. physiol. Chem. XVIII. 526): see ovo- and mucoid a.]
A water-soluble mucoprotein in egg-white (also called ovomucoid α); also (ovomucoid β) = ovomucin.
1894Jrnl. Chem. Soc. LXVI. i. 264 Ovomucoid... This is the name given to a proteïd-like substance which can be obtained from white of egg, after boiling, acidifying, and filtering to separate albumin and globulin. 1938K. Meyer in Cold Spring Harbor Symp. Quant. Biol. VI. 91 A logical classification of the hexosamine-containing compounds should be based on the nature of the carbohydrate radical... Table I shows the classification which we propose... A. Mucopolysaccharides... B. Glycoproteins, containing neutral mucopolysaccharides of unknown composition. a. ovomucoid-α (formerly called ovomucoid). b. ovomucoid-β (formerly called ovomucin). c. serum mucoid, serum glycoid. d. globulins... e. pregnancy urine hormone. Ibid. 100 A very viscous fraction precipitating out by dilution of egg white with water has been called ‘ovomucin’. In order to avoid the term ‘mucin’ we propose the name ovomucoid-β. 1954A. White et al. Princ. Biochem. viii. 142 Well-defined soluble mucoproteins have been obtained from egg white (ovomucoid α), from serum.., and from human pregnancy urine. Ibid. 143 Insoluble mucoids have been obtained from egg white (ovomucoid β), chalazae, submaxillary glands, and vitreous humor. 1972Jrnl. Biol. Chem. CCXLVII. 6450/2 The four proteins studied in this paper, ovalbumin, conalbumin, ovomucoid, and lysozyme,..together account for 85 to 90% of the egg white proteins. |