T2011
Trypsin inhibitor from chicken egg white
Type III-O (free of ovoinhibitor)
Synonym(s):
Ovomucoid
Sign Into View Organizational & Contract Pricing
All Photos(5)
About This Item
Recommended Products
biological source
chicken egg white
Quality Level
type
Type III-O (free of ovoinhibitor)
form
powder
mol wt
14 kDa
solubility
water: soluble 10 g/L
storage temp.
2-8°C
Looking for similar products? Visit Product Comparison Guide
General description
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.
Application
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
Biochem/physiol Actions
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.
Unit Definition
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.
Other Notes
View more information on Trypsin Inhibitor.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Resp. Sens. 1 - Skin Sens. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Customers Also Viewed
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)
Protocols
Enzymatic Assay of Trypsin Inhibitor
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service