Vitellin
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Vitellin is a phosphoprotein found in egg yolk, containing 0.94% phosphorus and traces of iron. It resembles globulins but differs in not being precipitated by sodium chloride, and during pepsin digestion releases a paranuclein known as hematogen.
Encyclopedia entry (1928–1936)
Vitellin (ovovitellin; from Latin vitellus - egg yolk), a phosphoprotein contained in egg yolk, partly in combination with lecithin. V. contains 0.94% phosphorus and traces of iron. In its properties it approaches the globulins, but, unlike them, is not precipitated by sodium chloride. During pepsin digestion, an iron-containing paranuclein is cleaved from V., known under the name of hematogen. The "nutritive yolk" (deutoplasm) of the egg consists mainly of V. and lecithin. V. (or a protein similar to it) of fish roe is called ichthulin. - Vitello-genes, see Cell. - Vitello-genic body, see Cell.
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“Vitellin.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/vitellin/