MilliporeSigma
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T2011

Sigma-Aldrich

Trypsin inhibitor from chicken egg white

Type III-O (free of ovoinhibitor)

Synonym(s):
Ovomucoid
CAS Number:
EC Number:
MDL number:
NACRES:
NA.77

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

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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.

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

Packaging

250, 500 mg in poly bottle
1, 5 g in poly bottle

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.

Pictograms

Health hazard

Signal Word

Danger

Hazard 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

Certificate of Analysis

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Certificate of Origin

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Technical Information

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