Phosvitin from egg yolk

MFCD00131908

NA.81

Phosvitin from egg yolk is a polyanionic phosphoserine rich protein. This phosphoglycoprotein comprises α-helices and β-sheets structural elements, which are poorly organized due to the presence of phosphoserine. It represents about 11% of yolk proteins and is hydrophilic.

Phosvitin from egg yolk has been used:

• as a control protein for immobilization on-chip for deep purple protein staining methods for monitoring post-translation modifications
• as a substrate for casein kinase I_ε in in vitro casein kinase assay
• as a standard in gel filtration chromatography (GFC) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for quantification of phosvitin from egg extracts
• for immobilization onto Layer-by-Layer (LbL) for Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) studies

Phosvitin fed to rats by adding egg yolk to their food resulted in decreased absorption of magnesium, iron and calcium but not of phosphorus.
Phosvitin from egg yolk is a calcium chelator and binds to iron present in the yolk. The metal-binding functionality is exploited in mineral-binding bioactive peptide production. It is a nutraceutical and has potential for phosphopeptides production.

A phosophoprotein containing 8-10% phosphorus. Molar N/P ratio approx. 2.7.

egg yolk

200

powder

−20℃

50 mg in poly bottle
1 g in poly bottle

13 - Non Combustible Solids

WGK 3

Eyeshields, Gloves, type N95 (US)