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.
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)
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
T1886-25MG: + T1886-10MG: + T1886-1MG: + T1886-5MG: + T1886-BULK:
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