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Most of the iron in egg yolk is bound by phosvitin. Heating whole egg or yolk in a double boiler does not release this iron. Also, heating a 0.125 mg/ml solution of phosvitin in distilled water for 20 and 40 min at 110°C did not free iron. A second phosvitin solution mixed equally with 0.04M citric acid, 2 M NaCl and 0.03M Na2 EDTA. Only EDTA released (ca) iron from phosvitin without heating.
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Albright et al. (1984) studied this question.
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