yolkin

Yolkin is a term used in various scientific and culinary contexts to describe substances derived from egg yolk. It is not a single, standardized chemical entity, but rather a label applied to different yolk-derived preparations that share their origin in egg yolk.

In biology and biochemistry, yolkin commonly refers to a soluble, protein-containing fraction obtained from egg yolk. The exact composition varies with the extraction method; it may include low-molecular-weight peptides and fragments derived from larger yolk proteins such as livetins and phosvitin. The term emphasizes the yolk origin rather than a fixed structure.

Some studies have investigated yolkin preparations for potential immunomodulatory, antioxidant, and anti-inflammatory properties in laboratory models. Reported activity depends on the extraction and purification process, and findings are preliminary and not yet widely standardized.

In food science and industry, yolkin is sometimes discussed as a functional component that can influence emulsification, texture, or stability in yolk-based products. Because of variability in composition and production methods, yolkin is not a standardized ingredient with fixed nutritional or functional specifications.

See also: Egg yolk, Phosvitin, Lipovitellin, Livetin, Yolk protein.