vitellin Chem.
(vɪˈtɛlɪn, vaɪ-)
Also -ine.
[f. vitell-us + -in1.]
1. The albuminoidal substance in the yolk of egg, a mixture of albumin and casein.
| 1857 Miller Elem. Chem., Org. 647 These bodies of minor importance, such as globulin and vitellin. 1867 Bloxam Chem. 614 Yolk of egg contains a modification of albumen termed vitelline. 1886 Buck's Handbk. Med. Sci. II. 640/1 The yolk..is a bright yellow mixture of about sixteen per cent. of vitellin, a substance resembling albumen. |
2. A related substance found in the seeds of plants. Also attrib.
| 1882 Bentley Man. Bot. (ed. 4) 35 The proteids exist in these grains as globulins, which hitherto have been known only to occur in animals, that is, as myosin-globulin and vitellin-globulin. 1885 G. L. Goodale Physiol. Bot. (1892) 364 Weyl..holds that legumin is a mixture of vegetable vitellin and casein. |