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T2011

Sigma-Aldrich

Trypsin inhibitor from chicken egg white

Type III-O (free of ovoinhibitor)

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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

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

signalword

Danger

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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