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Product Name
Trypsin inhibitor from chicken egg white, Type II-O, Partially purified ovomucoid, containing ovoinhibitor
biological source
chicken egg white
Quality Level
type
Type II-O
form
powder
mol wt
14 kDa
solubility
water: soluble 10 g/L
storage temp.
2-8°C
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General description
25% of ovomucoid comprises carbohydrate.[1]
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 produce denatured, oxidized and deglycosylated ovomucoid and used to stimulate patient derived cell cultures for mapping T cell epitopes[1]
- to treat nuclei for flow cytometric analysis[2]
- in Holtfreter′s solution, used for the dissociation of planarians into cells[3]
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.
Analysis Note
One mg will inhibit 0.8-1.6 mg of tryspin with activity of approx. 10,000 BAEE units per mg protein. May inhibit ≤0.3 mg of chymotrypsin with activity of approx. 40 BTEE units per mg protein.
Other Notes
Ovomucoid, from chicken egg white, does not itself inhibit chymotrypsin. Chymotrypsin inhibition is a measure of ovoinhibitor contamination by method of Feeney, R. E., et al., J. Biol. Chem., 238, 1415 (1963).
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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
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