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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

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.

Phosvitin fed to rats by adding egg yolk to their food resulted in decreased absorption of magnesium, iron and calcium but not of phosphorus.