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
Synonym(s):
Ovomucoid
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| Pack Size | SKU | Availability | Price |
|---|---|---|---|
| 250 mg | Please contact Customer Service for Availability | PLN 600.00 | |
| 500 mg | Please contact Customer Service for Availability | PLN 1,070.00 | |
| 1 g | Please contact Customer Service for Availability | PLN 1,600.00 | |
| 5 g | Please contact Customer Service for Availability | PLN 7,220.00 |
About This Item
PLN 600.00
Please contact Customer Service for Availability
Product Name
Trypsin inhibitor from chicken egg white, Type III-O (free of ovoinhibitor)
biological source
chicken egg white
Quality Level
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.
1 of 1
This Item | |||
|---|---|---|---|
| biological source chicken egg white | biological source - | biological source Glycine max (soybean) | biological source Phaseolus limensis (lima bean) |
| Quality Level 300 | Quality Level 300 | Quality Level 200 | Quality Level 200 |
| form powder | form lyophilized solid | form lyophilized powder | form crude powder |
| storage temp. 2-8°C | storage temp. −20°C | storage temp. 2-8°C | storage temp. 2-8°C |
| solubility water: soluble 10 g/L | solubility 67 mM potassium phosphate buffer, pH 7.6: 5 mg/mL | solubility - | solubility 0.067 M sodium phosphate buffer, pH 7.6: 1 mg/mL |
| mol wt 27 kDa | mol wt - | mol wt - | mol wt 9 kDa |
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signalword
Danger
hcodes
Hazard Classifications
Resp. Sens. 1 - Skin Sens. 1
Storage Class
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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Protocols
Do pomiaru aktywności inhibitora trypsyny stosuje się spektrofotometryczny test oznaczania szybkości przy 253 nm. Jedna jednostka enzymu spowoduje zmianę absorbancji przy użyciu BAEE jako substratu.
This technical article described the Enzymatic Assay of Trypsin Inhibitor.
Related Content
QC Methods
ORF7 of Varicella-Zoster Virus Is Required for Viral Cytoplasmic Envelopment in Differentiated Neuronal Cells
Jiang HF, et al.
Journal of virology, 91(12) (2017)
Meeyong Shin et al.
Allergy, asthma & immunology research, 5(1), 42-47 (2013-01-02)
It is known that ovomucoid, an egg allergen, is heat resistant and remains soluble after heating. However, a recent study showed that the antigenic activity of ovomucoid could be reduced by heating when egg white (EW) was mixed with wheat
Immunopanning purification and long-term culture of human retinal ganglion cells
Zhang XM, et al.
Molecular Vision, 16, 2867-2867 (2010)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| T2011-1G | 04061837338588 |
| T2011-5G | 04061833435311 |
| T2011-500MG | 04061833265703 |
| T2011-250MG | 04061837338595 |
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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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