• Webster's Revised Unabridged Dictionary
    • n Vitellin (Physiol. Chem) An albuminous body, belonging to the class of globulins, obtained from yolk of egg, of which it is the chief proteid constituent, and from the seeds of many plants. From the latter it can be separated in crystalline form.
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Century Dictionary and Cyclopedia
    • n vitellin The chief proteid constituent of the yolk of eggs. It is a white granular body insoluble in water, soluble in dilute salt solutions, and not precipitated by saturation with salt. It is associated with lecithin, and probably combined with it in the yolk of the egg.
    • ***


Webster's Revised Unabridged Dictionary
See Vitellus


In literature:

The yolk contains all the fatty matter, and this, with a modified form of albumen called vitellin, forms a kind of yellow emulsion.
"Science in the Kitchen." by Mrs. E. E. Kellogg
Vitelline -us: yellow, with a slight tinge of red, like yolk of an egg.
"Explanation of Terms Used in Entomology" by John. B. Smith
Now, the human ovum or egg consists of a vitellus or yolk, which is covered by a similar membrane, known as the vitelline.
"What a Young Husband Ought to Know" by Sylvanus Stall
The only membrane enclosing the individual eggs is the vitelline membrane.
"Neotropical Hylid Frogs, Genus Smilisca" by William E. Duellman
Into this special class fall myosin (of the muscles), fibrinogen (of the blood) and vitellin (of egg yolk).
"Animal Proteins" by Hugh Garner Bennett
A vitelline membrane with a crater-like opening has become distinctly formed.
"The Works of Francis Maitland Balfour, Volume 1" by Francis Maitland Balfour