Recent Advances in Understanding the Structure and Characteristics of Hen’s Egg Ovomucoid

doi:10.7506/spkx1002-6630-201417061

Abstract

Abstract:

Hen’s egg ovomucoid (HOVM) is the most dominant allergic protein with the strongest allergenicity in egg. In
this paper, the structure and characteristics of HOVM are reviewed with respect to amino acid sequences, carbohydrate
moieties, disulfide bond positions and three tandem domains. Meanwhile, the physicochemical properties of HOVM are also
described. The emphasis is put on discussing its allergenicity, especially its intrinsic relationships with structural features
such as disulfide bonds, carbohydrate moieties and three domains

Key words: hen’s egg ovomucoid, allergenicity, disulfide bond, carbohydrate moiety, domain

CLC Number:

R392.1

WANG Shuai, WU Zi-jian, LIU Jian-fu, HU Zhi-he, WANG Lian-fen. Recent Advances in Understanding the Structure and Characteristics of Hen’s Egg Ovomucoid[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417061.

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Recent Advances in Understanding the Structure and Characteristics of Hen’s Egg Ovomucoid

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