Ovoglobulin

Egg-white contains several distinct antigens such as ovalbumin, ovoglobulin, ovomucoid, ovomucin, conalbumin and lysozyme [283, 663] and immunochemical techniques have been used to characterize them [131, 338, 674]. Kaminski and Ouchterlony [341] used a combination of precipitation methods and electrophoresis to show 10 antigenically distinct fractions in egg-white. Tiselius and Eriksson-Quensel [621] had earlier indicated that ovalbumin is not electrophoretically homogeneous and subsequent electrophoretic studies showed that ovalbumin and conalbumin each separated into 2 fractions and ovoglobulin separated into 3 [118, 179, 180, 419, 424]. Other studies show that there may even be more protein sub-units in egg-white [48, 129, 144,184, 358, 359, 516]. 

Ovoglobulin is a poorly characterized protein of hens egg-white, more than half of which occurs in its inner thin layer [184, 295]. Following earlier studies of the amino acid composition of ovoglobulin [74], the carbohydrate mannose was shown to be present [574]. 

Longsworth, Cannan and MacInnes [419] demonstrated 3 electrophoretic bands for ovoglobulin and Kaminski [338] found 3 electrophoretically differentiated groups of ovoglobulin each of which contained 2 or 3 constituents. At least 9 globulins are present in egg-white [339, 340] and Rhodes, Azari and Feeney [516] reported several different and unidentified globulins in egg-white so that the exact nature of ovoglobulin has yet to be elucidated. 

Rhoden and Sutherland [515] reported that patients allergic to raw egg-white react strongly to ovomucoid, whereas in an individual sensitive only to the heat-labile portion of egg-white ovomucoid was inactive. On the other hand, Ratner, Untracht and Collins-Williams [512] reported that individuals sensitive to ovomucoid also react to hard-boiled eggs while patients allergic to ovalbumin or ovoglobulin tolerate a hard-boiled egg. In this respect, Sherman and Kessler [569] reported that although egg-white is most active in the raw form cooked egg-white is also active. 

Ovoglobulins G2 and G3 These proteins are good foam builders. 

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