Step 1: Understanding the Concept:
Avian egg white (albumen) contains a complex mixture of proteins, many of which have unique biochemical and antimicrobial properties.
Some of these proteins can inhibit viral hemagglutination, which is the process where virus particles bind to red blood cells.
Step 2: Detailed Explanation:
Let us review the properties of the listed egg white proteins:
- Lysozyme (A): An enzyme that lyses the cell walls of Gram-positive bacteria by hydrolyzing peptidoglycans.
- Avidin (D): A glycoprotein that binds biotin with high affinity, preventing its absorption by microbes.
- Globulins (G2 and G3) (C): Proteins that contribute to the foaming properties of egg whites.
- Ovomucin (B): A highly glycosylated, high-molecular-weight fibrous glycoprotein responsible for the thick, gel-like structure of egg white.
Ovomucin contains sialic acid residues in its carbohydrate chains.
Because of this sialic acid content, ovomucin can bind to the hemagglutinin proteins on the surface of viruses (such as the influenza virus).
This binding prevents the virus from attaching to receptor sites on red blood cells, effectively inhibiting viral hemagglutination.
Therefore, ovomucin is the correct protein.
Step 3: Final Answer:
The egg white protein that acts as an inhibitor of viral hemagglutination is ovomucin.