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10109878001

Roche

Trypsin Inhibitor

from chicken egg white

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Synonym(s):
trypisin
UNSPSC Code:
12352207

biological source

chicken egg white

Quality Level

form

powder

packaging

pkg of 1 g

manufacturer/tradename

Roche

concentration

1 mg/mL

technique(s)

cell culture | mammalian: suitable

optimum pH

3.8-4.5

solubility

water: soluble

storage temp.

2-8°C

General description

Egg white trypsin inhibitor is an inhibitor for trypsin, plasmin and plasma kallikrein activity in serum-free cell-culture media. It does not inhibit metallo-, cysteine, and aspartic proteases or tissue kallikrein (serine protease).

Application

Chicken egg Trypsin Inhibitor is used for the termination of tissue disaggregation and for subcultivation procedures.
Trypsin Inhibitor has been used:
  • as a component of lysis buffer to treat Tsc2fl/fl (control) and Tsc2fl/flLyz2-Cre (knockout [KO]) bone marrow-derived macrophages (BMDMs) before immunoblotting
  • to inactivate trypsin post detachment of the stem cells in ventricular zone cell culture
  • to neutralize trypsin post dissociation and trypsinization of brain tissues
  • termination of tissue disaggregation and for subcultivation procedures

Preparation Note

Working concentration: 0
Working solution: Solvent is recommended in distilled water.
Stock solution: 1 mg/ml
Storage conditions (working solution): -15 to -25 °C
Stable for at least 6 months in distilled water or 1 mM HCI when stored frozen in aliquots. Avoid repeated freeze-thaw cycles.

Reconstitution

Both are soluble in water. Recommended stock solution: 1 mg/ml. Store frozen in aliquots at -15 to -25 °C. Stable for at least 6 months.

Storage and Stability

Store at 2 to 8 °C. (Store dry!)

Other Notes

For life science research only. Not for use in diagnostic procedures.

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable


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