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Trypsin inhibitor from chicken egg white

Type IV-O, Purified Ovoinhibitor

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Type IV-O

storage temp.


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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.

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.

Preparation Note

Prepared from Type II-O using method C of Tomimatsu, Y., et al., Arch. Biochem. Biophys., 115, 536 (1966).

Analysis Note

Protein determined by biuret.

Certificate of Analysis

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Certificate of Origin

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Technical Information


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