Phosvitin
Phosvitin is one of the egg (commonly hen’s egg) yolk[1][2] phosphoproteins known for being the most phosphorylated protein found in nature.[3][4][5] Phosvitin isolation was first described by Mecham and Olcott in the year 1949[3][6]
References
- ↑ Joubert, F. J.; Cook, W. H. (1958). "Preparation And Characterization Of Phosvitin From Hen Egg Yolk". Canadian Journal of Biochemistry and Physiology. NRC Research Press. pp. 399–408. doi:10.1139/o58-045.
- ↑ Clark, Richard C. (1980). "Relative and total abundance of constituent phosphoproteins from hen phosvitin in egg yolk". International Journal of Biochemistry. Elsevier. pp. 651–653.
- 1 2 Samaraweera, Himali (Sep 2011). "Egg Yolk Phosvitin and Functional Phosphopeptides—Review". Journal of Food Science. Wiley; Institute of Food Technologists. pp. R143–R150.
- ↑ Taborsky, George (1963). "Interaction Between Phosvitin and Iron and Its Effect on a Rearrangement of Phosvitin Structure". Biochemistry. ACS Publications. pp. 266=271. doi:10.1021/bi00902a010.
- ↑ Jung, Samooel; et al. (Dec 2012). "The functional property of egg yolk phosvitin as a melanogenesis inhibitor". Food Chemistry. Elsevier. pp. 993–998.
- ↑ Allerton, Samuel E.; Perlmank, Gertrude E. (Oct 1965). "Chemical Characterization of the Phosphoprotein Phosvitin". The Journal of Biological Chemistry. pp. 3892–3898.
Further reading
- SI, Ishikawa; et al. (Aug 2007). "Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in rats.". Journal of Food Science. pp. S412–S419.
- Mecham, Dale K., and Harold S. Olcott. "Phosvitin, the principal phosphoprotein of egg yolk." Journal of the American Chemical Society 71.11 (1949): 3670-3679.
- Ko, K. Y.; et al. "A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts" (PDF). Poultry Science. pp. 1096–1104. doi:10.3382/ps.2010-01138.
- Huopalahti, Rainer; et al. Bioactive Egg Compounds. Springer.
- Anton, Marc; Castellani, Oscar; Guérin-Dubiard, Catherine. "Phosvitin". Springer Berlin Heidelberg. pp. 17–24. doi:10.1007/978-3-540-37885-3_4.
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