T2011
Trypsin inhibitor
powder
Sinonimo/i:
Ovomucoid
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About This Item
Prodotti consigliati
Nome del prodotto
Trypsin inhibitor from chicken egg white, Type III-O (free of ovoinhibitor)
Origine biologica
chicken egg white
Livello qualitativo
Tipo
Type III-O (free of ovoinhibitor)
Stato
powder
PM
14 kDa
Solubilità
water: soluble 10 g/L
Temperatura di conservazione
2-8°C
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Categorie correlate
Descrizione generale
Ovomucoid or trypsin inhibitor is an abundant protein in most avian egg whites. The hen′s egg protein is composed of about 186 amino acid residues, and is highly glycosylated. Three tandem domains are each homologous with pancreatic trypsin inhibitor. It is highly immunogenic, and probably accounts for most cases of egg allergy.
Applicazioni
Trypsin inhibitor from chicken egg white has been used:
- to terminate proteolysis reaction
- in OVO-1 solution to triturate the cell suspension for the dissociation of retina
- in phosphate buffered saline for dissociation of cortices
Azioni biochim/fisiol
Ovomucoid possesses trypsin inhibitor activity. It has several conformational and linear epitopes that can be bound by immunoglobulin E (IgE). It is highly stable against heat and proteolysis.
Definizione di unità
One trypsin unit will produce a ΔA253 of 0.001 per min with BAEE as substrate at pH 7.6 at 25 °C; reaction volume 3.2 mL, 1 cm light path.
Altre note
View more information on Trypsin Inhibitor.
Applicazioni
N° Catalogo
Descrizione
Determinazione del prezzo
Avvertenze
Danger
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Resp. Sens. 1 - Skin Sens. 1
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
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I clienti hanno visto anche
Meeyong Shin et al.
Allergy, asthma & immunology research, 5(1), 42-47 (2013-01-02)
It is known that ovomucoid, an egg allergen, is heat resistant and remains soluble after heating. However, a recent study showed that the antigenic activity of ovomucoid could be reduced by heating when egg white (EW) was mixed with wheat
ORF7 of Varicella-Zoster Virus Is Required for Viral Cytoplasmic Envelopment in Differentiated Neuronal Cells
Jiang HF, et al.
Journal of virology, 91(12) (2017)
Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg
Bartnikas LM, et al.
Allergy & rhinology (Providence, R.I.), 6(3), ar-2015 (2015)
Meeyong Shin et al.
Allergy, asthma & immunology research, 5(2), 96-101 (2013-03-02)
The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. Raw EW and 4 kinds of heated EW
Manipulation of the N-terminal sequence of the Borna disease virus X protein improves its mitochondrial targeting and neuroprotective potential
Ferree C, et al.
Faseb Journal (2015)
Protocolli
Enzymatic Assay of Trypsin Inhibitor
Chromatograms
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