Ovomucin
（重定向自Ovomucoid）
Ovomucin is a trypsin inhibitor found in raw egg white.
Ovomucin is responsible for the gel properties of fresh egg white and is believed to be involved in egg white thinning. Ovomucin is composed of two subunits:
1. α-ovomucin - carbohydrate-poor with a molecular mass of 254kDa