Ovomucin is a glycoprotein found in egg whites, specifically in the albumen of chicken eggs. It plays a crucial role in the egg's structure and quality, contributing to the gel-like consistency and helping to protect the yolk from bacteria and other contaminants. This protein is known for its ability to form a gel when mixed with water, which helps maintain the egg's freshness. Ovomucin also has potential health benefits, as it contains amino acids and may possess antimicrobial properties, making it a subject of interest in food science and nutrition research.