Non disponible en dehors du Royaume-Uni et de l'Irlande

Application

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 modificationsas a substrate for casein kinase I_ε in in vitro casein kinase assayas a standard in gel filtration chromatography (GFC) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for quantification ofphosvitin from egg extractsfor immobilization onto Layer-by-Layer (LbL) for Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR)studies

Biochem/physiol Actions

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.

Phosvitin fed to rats by adding egg yolk to their food resulted in decreased absorption of magnesium, iron and calcium but not of phosphorus.

General description

Phosvitin from egg yolk is a polyanionicphosphoserine 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.

Other Notes

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

Packaging

50 mg in poly bottle

1 g in poly bottle