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Sigma-Aldrich

Trypsin inhibitor

powder

Synonym(s):

Ovomucoid

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About This Item

CAS Number:
9035-81-8
EC Number:
232-906-9
MDL number:
MFCD00082102
UNSPSC Code:
12352202
NACRES:
NA.77

product name

Trypsin inhibitor from chicken egg white, Type III-O (free of ovoinhibitor)

biological source

chicken egg white

Quality Level

300

type

Type III-O (free of ovoinhibitor)

form

powder

mol wt

14 kDa

solubility

water: soluble 10 g/L

storage temp.

2-8°C

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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.

Unit Definition

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.

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H317,H334

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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
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)
Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg
Bartnikas LM, et al.
Allergy & rhinology (Providence, R.I.), 6(3), ar-2015 (2015)
Meeyong Shin et al.
Allergy, asthma & immunology research, 5(2), 96-101 (2013-03-02)
The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. Raw EW and 4 kinds of heated EW
Manipulation of the N-terminal sequence of the Borna disease virus X protein improves its mitochondrial targeting and neuroprotective potential
Ferree C, et al.
Faseb Journal (2015)
View All Related Papers

Protocols

Enzymatic Assay of Trypsin Inhibitor

This technical article described the Enzymatic Assay of Trypsin Inhibitor.

Related Content

Trypsin Serine Protease Enzyme

Trypsin is an enzyme in the serine protease class that consists of a polypeptide chain of 223 amino acid residues. Multiple sources, grades and formulations of trypsin specifically designed for research applications are available.

Chromatograms

application for HPLC

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