Abstract:

Ovomucin is a sulphated egg white glycoprotein responsible for the gel structure of egg thick white, which has a lot of biological activities such as antibacterial, antiviral and anti-coagulant activity. Ovomucin has not only important bioresearch meaning, but also has other various medical, nutritional and sanitarian values. This paper is aiming to summarize the research progress in Ovomucin, including the distribution, structural and physicochemical property as well as its biological activities. The separation and purification technologies of Ovomucin were also reviewed. The article will provide a scientific basis for the application and development of Ovomucin as an effective ingredient and for the exploitation and utilization of poultry eggs resource.

Key words: Ovomucin, structure, biological activity, purification, egg white