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| PHOSVITIN Basic information |
| PHOSVITIN Chemical Properties |
| storage temp. | -20°C | | Merck | 13,7451 |
| PHOSVITIN Usage And Synthesis |
| Uses | 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 Iε 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
| | 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. | | Biochem/physiol Actions | Phosvitin fed to rats by adding egg yolk to their food resulted in decreased absorption of magnesium, iron and calcium but not of phosphorus. |
| PHOSVITIN Preparation Products And Raw materials |
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