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. Complex glycosylation with bisecting N-acetylglucosamine. Contains mainly N-acetylglucosamine (3.1-8.5%), mannose (2.9-4.6%), a small amount of galactose (1.1-4.35) and sialic acid (0.3-1.3%). Most abundant glycan is composed of a GlcNAc(2)Man(3) core, a bisecting GlcNAc and another 3 GlcNAc antannae located on the mannoses of the core. Site Asn-1639 exists both in glycosylated and non-glycosylated forms.