Preparation and characterization of phosphopeptides from egg yolk phosvitin

•A condition was established to prepare phosvitin phosphopeptides with a degree of hydrolysis of 12.9%.•The phosvitin phosphopeptides showed lower N/P molar ratio than that of CPP.•Thirty two peptides were characterized from three phosvitin domains.•Highly phosphorylated peptides contain 6–10 phosphate groups.•These phosphopeptides showed great potential to be used as functional food ingredient.