MLchartDataset catalogue

Ovomucin

Term · Agriculture and food · MLC-T-AGR-004662

A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.

Table 1. Record
IdentifierMLC-T-AGR-004662
FieldAgriculture and food
SubjectFields of Study
ReferencesMedical Subject Headings 2012; NAL Agricultural Thesaurus and Glossary (CC BY 4.0)
See alsoEgg proteins; Trypsin inhibitors
TranslationsSpanish: ovomucina
Record as JSON 
{
  "id": "MLC-T-AGR-004662",
  "term": "Ovomucin",
  "field": "Agriculture and food",
  "definition": "A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.",
  "subject": "Fields of Study",
  "see_also": [
    "egg proteins",
    "trypsin inhibitors"
  ],
  "references": [
    "Medical Subject Headings 2012",
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "ovomucina"
  },
  "url": "https://mlchart.com/terminology/agriculture/ovomucin/"
}

Record 4,598 of 6,798 in Agriculture and food terminology (MLC-0114). Request the full dataset.