Ovomucin, the glycoprotein responsible for the gel properties of egg white, is composed for 2 subunits, alpha-ovomucin/MUC5B and beta-ovomucin/MUC6. Multimer; disulfide-linked. N-glycosylated with N-acetylglucosamine (6.7%), N-acetylgalactosamine (0.6%), galactose (1.8%), mannose (4.6%), N-acetylneuraminic acid (1.0%) and sulfate-containing glycans (0.7%).