Abstract
Riboflavin is a necessary vitamin required for metabolic processes, and is a member of the B vitamin family (B2). This vitamin is transported throughout tissues via Riboflavin Binding Proteins (RBP). In oviparous species, such as chickens and turkeys, these RBP deliver Riboflavin to the developing egg white and egg yolk. The protein has also been identified in other species, including mammals. Egg RBP is a glyco‐phospho‐protein, structurally stable to temperature and pH variation, and is structurally intriguing.Purification of the protein from egg yolk is challenging due to the high concentration of fats. We improved a traditional purification method using chicken eggs and a novel species of turkey egg using a modified purification protocol.Support or Funding InformationUniversity of MI Dearborn campus grantsThis abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.
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