| abstract |
A method for the preparation of phosvitin from egg yolk, characterized in that the yolk or granulesnfrozen for some time or protein sediment after extraction from the granulesnfatty acids, mixed with saline solutions with a concentration greater than 0.2 M and the mixture left therenwhile dissolving its components, and then the salt concentration drops below 0.2 Mnto dissociate the sedimenting phosvitin as a precipitate. |