Trypsin inhibitor from chicken egg white
SIGMA/T2011 - Type III-O (free of ovoinhibitor)
Synonym: Ovomucoid
CAS Number: 9035-81-8
EC Number: 232-906-9
MDL Number: MFCD00082102
Product Type: Chemical
Trypsin Inhibitor (chicken egg white)
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: T2011-5G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: T2011-250MG
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: T2011-500MG
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: T2011-1G
| biological source | chicken egg white |
| form | powder |
| mol wt | 27 kDa |
| Quality Level | 300  |
| solubility | water: soluble 10 g/L |
| storage temp. | 2-8°C |
| type | Type III-O (free of ovoinhibitor) |
| 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. |
| 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. |
| 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. |
| Other Notes: | View more information on Trypsin Inhibitor . |
| Packaging: | 1, 5 g in poly bottle |
| Packaging: | 250, 500 mg in poly bottle |
| Symbol |  GHS08 |
| Signal word | Danger |
| Hazard statements | H317 - H334 |
| Precautionary statements | P261 - P272 - P280 - P284 - P302 + P352 - P333 + P313 |
| Hazard Codes | Xn |
| Risk Statements | 42/43 |
| Safety Statements | 22-36/37-45 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 3 |
| Storage Temp. | 2-8°C |
| UNSPSC | 12352202 |