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T2011

Sigma-Aldrich

Trypsin inhibitor from chicken egg white

Type III-O (free of ovoinhibitor)

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Synonym(s):
Ovomucoid
CAS Number:
9035-81-8
EC Number:
232-906-9
MDL number:
MFCD00082102
NACRES:
NA.77

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

Signal Word

Danger

Hazard Statements

H317 - H334

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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)
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
Immunopanning purification and long-term culture of human retinal ganglion cells
Zhang XM, et al.
Molecular Vision, 16, 2867-2867 (2010)
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)
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)
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Protocols

Enzymatic Assay of Trypsin Inhibitor

This technical article described the Enzymatic Assay of Trypsin Inhibitor.

Chromatograms

application for HPLC

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