Abstract: In order to provide practical reference for the further development and utilization of carp eggs and aquatic products, the vitellophane phosvitin (Pv) of carp egg yolk was isolated and purified by salt solution method and its physicochemical properties were investigated. The results showed that the Pv crude extract of carp egg yolk could be divided into three components (P1, P2 and P3), and the Pv bands of P2 and P3 were Pv, with the molecular weight of P2 and P3 being 34.0 kD and 16.0 kD respectively. The molecular weights of the purified Pv subunit were 15.0, 17.7, 20.0, 33.0, 96.0 and 98.0 kD, respectively. The nitrogen and phosphorus content of Pv were 11.74% and 4.28% respectively, and the ratio of nitrogen and phosphorus content was 6.07. The Pv yield of carp egg yolk was 0.40%, and the absorption peak appeared at 201.0 nm and 257.8 nm. The content of phosphorus and serine in the egg yolk of carp Pv was lower than that of egg yolk. The results showed that there was Pv in carp egg yolk, and the content of benzoyl acid in Pv of carp egg yolk was more than that of egg yolk. This result provided a theoretical basis for further research on the intensive processing of carp egg yolk.
Key words: egg yolk of carp; salt bath method; phosvitin; physicochemical property