
Silver vitellinate (also known as silver proteinate) is a mild silver protein (MSP) complex in which elemental silver is chemically bound along the polypeptide chain of a denatured protein molecule. The protein component is typically derived from caseinates of strictly regulated livestock or, historically, from vitellin obtained from egg yolk.
It exhibit antimicrobial and mild astringent properties and has traditionally been used as a germicidal and decongestant, particularly in the treatment of infections of the nasal mucosa, including pediatric use.
Silver vitellinate is prepared by reacting silver nitrate with sodium hydroxide in the presence of a suitable protein substrate such as gelatin or vitellin, forming a stable silver protein complex.
| PROPERTIES | |
|---|---|
| CAS Number | 9015-51-4 |
| Synonyms | Silver protein, Albumose silver, Argentum vitellinum |
| Chemical Nature | Silver–protein coordination complex (mild silver protein) |
| Odor | Slight characteristic odor |
| SR. No | Criteria | Limit / Specification |
|---|---|---|
| 1 | Appearance | Green or bluish-black metallic shiny flakes or powder; hygroscopic |
| 2 | Solubility | Freely soluble or soluble in water; practically insoluble in ethanol (96%) and methylene chloride |
| 3 | Identification – Protein | A violet colour must appear within 15 minutes |
| 4 | Identification – Solution S | A precipitate is formed, which dissolves in an excess of water |
| 5 | Identification – Alkalinity | Not less than 1.5 mL of 0.1 M sodium hydroxide is required to change the indicator colour to pink |
| 6 | Silver Ions | No precipitate is formed when hydrochloric acid is added to the ethanolic filtrate |
| 7 | Water Insoluble Substances | Maximum 1.0% (not more than 12.5 mg of residue) |
| 8 | Loss on Drying | Maximum 8.0% (determined on 0.500 g by drying in an oven at 80 °C) |
| 9 | Assay (by titration) | Not less than 19.0% and not more than 23.0% of Ag, calculated on dried substance |