T4385
Trypsin inhibitor from turkey egg white
Type II-T
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About This Item
biological source
turkey egg white
type
Type II-T
form
powder
mol wt
~20,000 Da
technique(s)
inhibition assay: suitable
solubility
0.067 M sodium phosphate buffer, pH 7.6: 1 mg/mL, clear, colorless
shipped in
ambient
storage temp.
2-8°C
General description
Ovomucoid or trypsin inhibitor is an abundant protein in most avian egg whites. Three tandem domains are each homologous with pancreatic trypsin inhibitor. It is highly immunogenic, and probably accounts for most cases of egg allergy.
Analysis Note
One mg will inhibit 0.9-1.3 mg of trypsin with activity of approx. 10,000 BAEE units per mg protein or 0.4-1.0 mg of α-chymotrypsin with activity of approx. 40 BTEE units per mg protein.
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.
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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