A phosphated protein constituting about 7% of the protein of egg yolk; it is about 60% serine, largely as O-phosphoserine, and has anticoagulant properties; an anticoagulant.
Synonym(s): phosphovitin


A phosphated protein used as an anticoagulant.
Synonym(s): phosphovitin.

phosvitin (fosvī´tən),

n a phosphated protein with anticoagulant properties that is found in the egg yolk.
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References in periodicals archive ?
Just a little scientific fact, eggs contain phosvitin, which inhibits the absorption of iron; but because I use nuts and seeds, my desserts are very high in iron," Nazmy explained.
Hen egg yolk phosvitin is a phosphoglycoprotein that forms the structure of yolk granules by making phosphocalcic bridges with high-density lipoprotein (HDL) (Taborsky, 1983).
The metal chelating ability of phosvitin enables it to be used as a functional material.
Phosvitin extraction and purification methods reported in previous studies used organic solvents, such as ether, a combination of chloroform and methanol, a combination of hexane and ethanol, or ethanol to remove lipids and phospholipids from yolk granules (Heald and McLachlan, 1963; Wallace and Morgan, 1986; Losso and Nakai, 1994).
Phosvitin and [beta]-HDL are not affected by thermal treatments up to 82 [degrees]C, whereas LDL and a-HDL are denatured at 72 and 76[degrees]C, respectively.
Therefore, we hypothesized that phosvitin could be extracted with salt and purified by thermal treatment without using organic solvents.
Phosvitin standard, acrylamide, N,N'-methylene-bis-acrylamide, tris (hydroxymethyl) aminomethane (Tris), sodium dodecyl sulfate (SDS), ammonium persulfate, N,N,N',N'-tetramethyleethylenediamine (TEMED), glycine, glycerin, Coomassie Brilliant Blue G-250, aluminum nitrate, and Tween 20 were obtained from Sigma-Aldrich (St.
The relative phosvitin composition in the protein solution was estimated from band intensity (pixel intensity x band area).
The iron-binding ability of the isolated phosvitin was determined using a modified ferrozine method (Riemer and Hoepken, 2004).
Functional phosphopeptides derived from phosvitin have exhibited enhanced calcium bioavailability.
The egg yolk contains different allergenic proteins than the egg white--apovitellenins I, apovitellenins VI and phosvitin.
The phosvitins and other egg yolk proteins, however, can start thickening even at temperatures as low as 130 degrees F.