P1253

Phosvitin from egg yolk

• Numer CAS: 9008-96-2
• UNSPSC Code: 12352202
• NACRES: NA.81
• MDL number: MFCD00131908
• Form: powder
• Biological source: egg yolk

Właściwości

• biological source: egg yolk
• form: powder
• storage temp.: −20°C

Opis

General description

Phosvitin from egg yolk is a polyanionic phosphoserine 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.

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 modifications
• as a substrate for casein kinase I_ε in in vitro casein kinase assay
• as a standard in gel filtration chromatography (GFC) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for quantification of phosvitin from egg extracts
• for 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.

Other Notes

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

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Informacja o środkach bezpieczeństwa

• Klasa składowania: 11 - Combustible Solids
• Co się dzieje?: WGK 3
• Temperatura zapłonu (°F): Not applicable
• Temperatura zapłonu (°C): Not applicable
• PPE (środki ochrony indywidualnej): Eyeshields, Gloves, type N95 (US)