Phosvitin is one of the egg (commonly hen's egg) yolk[1][2]phosphoproteins known for being the most phosphorylatedprotein found in nature.[3][4][5] Phosvitin isolation was first described by Mecham and Olcott in the year 1949.[3][6] Recently it has been shown that phosvitin orchestrates nucleation and growth of biomimetic bone like apatite.[7]
^Joubert, F. J.; Cook, W. H. (1958). "Preparation And Characterization Of Phosvitin From Hen Egg Yolk". Canadian Journal of Biochemistry and Physiology. 36 (4): 399–408. doi:10.1139/o58-045. PMID13511246.
^Clark, Richard C. (1980). "Relative and total abundance of constituent phosphoproteins from hen phosvitin in egg yolk". International Journal of Biochemistry. 12 (4): 651–653. doi:10.1016/0020-711x(80)90021-x. PMID7428998.
^Taborsky, George (1963). "Interaction Between Phosvitin and Iron and Its Effect on a Rearrangement of Phosvitin Structure". Biochemistry. 2 (2): 266–271. doi:10.1021/bi00902a010. PMID13980103.
^Jung, Samooel; et al. (Dec 2012). "The functional property of egg yolk phosvitin as a melanogenesis inhibitor". Food Chemistry. 135 (3): 993–998. doi:10.1016/j.foodchem.2012.05.113. PMID22953815.