Phos vitin

S Lin, I Hsiao, SM Hsu. Determination of the dissociation constant of phos-vitin-anti-phosphoserine interaction by affinity capillary electrophoresis. Anal Biochem 254 9-17, 1997. 

Khan MAS, et al. Molecular mechanism of the excellent emulsifying properties of phos-vitin-galactomannan conjugate. J Agric Food Chem 1999 47(6) 2262 2266. 

Whereas casein has been investigated rather extensively, little is known about the phosphoproteins from eggs, i.e., vitellin, vitellenin, and phos-vitin, respectively. Two of these proteins are present in combination with phospholipids representing 25% of the egg yolk solids (2, 14, 62). After removal of the lipids with 80% ethanol, vitellin and vitellenin are obtained with a phosphorus content of 1% and 0.29%, respectively. Nothing is known about the homogeneity of these preparations. 

---