T1886
Trypsin inhibitor from chicken egg white
Type IV-O, Purified Ovoinhibitor
Synonym(s):
Ovomucoid
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About This Item
type
Type IV-O
storage temp.
−20°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.
Preparation Note
Prepared from Type II-O using method C of Tomimatsu, Y., et al., Arch. Biochem. Biophys., 115, 536 (1966).
Analysis Note
Protein determined by biuret.
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.
Signal Word
Danger
Hazard Codes
Precautionary Statements
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 (personal protective equipment)
Eyeshields, Gloves, type N95 (US)
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