Ovomucoid is a major glycoprotein component of avian egg white, functioning primarily as a serine protease inhibitor, specifically targeting trypsin. It consists of a single polypeptide chain of approximately 186 amino acids with three tandem Kazal-type domains and N-linked carbohydrate moieties comprising about 20-25% of its mass. This protein is heat-stable and contributes to the antimicrobial defense of the egg by inhibiting bacterial proteases. In food science, ovomucoid is recognized as a primary allergen in egg white, responsible for IgE-mediated hypersensitivity reactions in sensitive individuals. Its structure features multiple disulfide bonds that confer resistance to denaturation. Ovomucoid is soluble in aqueous solutions and plays a role in the viscous properties of egg white. Research indicates it may have applications in studying protease inhibition and as a model for glycoprotein allergens.