Mucins structure

Mucin Structural Properties 2.2.1 Multi-domain Organization... 

Bansil R. and Turner B.S. (2006). Mucin structure, aggregation, physiological functions and biomedical applications. Curr Opin Colloid Interf Sci. 11, 164-170... 

Gerken T.A. (1993) Biophysical approaches to salivary mucin structure, conformation and dynamics. Crit Rev Oral Biol Med 4, 261-270... 

T. A., Biophysical approaches to salivary mucin structure, conformation, and dynamics, Crit. Rev. Oral Biol. Med. 4, 261-270, 1993 Dodd, S., Place, G.A., Hall, R.L., and Harding, S.E., Hydrodynamic properties... 

The egg white — about 60% of the egg mass — composed mainly of water and a mixture of proteins, has a many-layer structure too. Starting from the shell there are four fractions of white external thin, external thick, internal thin, and internal thick, which make up 23, 57, 17, and 2.5%, respectively, of the egg white mass. Mucin structures called chalazae keep the yolk in central position in the egg. During long storage the chalazae lose their elasticity, and the egg white loses part of its water, due to evaporation. 

---