Turnover of Vitellin

In an investigation carried out by Chargaff (37), the content of the phosphorus of free lecithin and cephalin, of the combined phosphatides accompanying the vitellin fraction, and of the vitellin fraction were investigated. While about 50% of the phosphatides present in yolk, the free phosphatides, can be extracted with ether, the remainder, the combined phosphatides, are present as a constituent of the lipide-protein complex, lipovitellin, contained in hen egg yolk. 

Phosphorus compounds isolated from yolks of eggs laid in the course of 

The higher activity of vitellin can be explained by assuming that phosphatides were formed at a slower rate than vitellin, and, correspondingly. 

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