The T2011 product does not contain ovoinhibitor, while the T9253 product contains ovoinhibitor, which results in chymotrypsin inhibition. For information regarding the availability of this product, please contact local customer service.
T2011
Trypsin inhibitor
powder
Sinónimos:
Ovomucoid
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| A ustedes/SKU | Disponibilidad | Precio |
|---|---|---|
250 mg | Comprobar disponibilidad del carrito | MXP 2,639.00 |
500 mg | Comprobar disponibilidad del carrito | MXP 4,673.00 |
1 g | Comprobar disponibilidad del carrito | MXP 8,068.00 |
5 g | Comprobar disponibilidad del carrito | MXP 32,011.00 |
Acerca de este artículo
MXP 2,639.00
Comprobar disponibilidad del carrito
Servicio técnico
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Permítanos ayudarleNombre del producto
Trypsin inhibitor from chicken egg white, Type III-O (free of ovoinhibitor)
biological source
chicken egg white
Quality Segment
type
Type III-O (free of ovoinhibitor)
form
powder
mol wt
27 kDa
solubility
water: soluble 10 g/L
storage temp.
2-8°C
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.
Other Notes
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.
View more information on Trypsin Inhibitor.
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Este artículo | |||
|---|---|---|---|
| biological source chicken egg white | biological source chicken egg white | biological source Glycine max (soybean) | biological source Phaseolus limensis (lima bean) |
| Quality Level 300 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| form powder | form powder | form lyophilized powder | form crude powder |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
| solubility water: soluble 10 g/L | solubility water: soluble 10 g/L | solubility - | solubility 0.067 M sodium phosphate buffer, pH 7.6: 1 mg/mL |
| mol wt 27 kDa | mol wt 28 kDa | mol wt - | mol wt 9 kDa |
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signalword
Danger
hcodes
Hazard Classifications
Resp. Sens. 1 - Skin Sens. 1
Clase de almacenamiento
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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What is the difference between the Type III-O free of Ovoinhibitor in product T2011. What is availability of the material?
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