Not available outside of the UK & Ireland.

Application

Trypsin inhibitor from chicken egg white has been used: to terminate proteolysis reactionin OVO-1 solution to triturate the cell suspension for the dissociation of retinain 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.

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.

Other Notes

View more information on Trypsin Inhibitor.

Packaging

1, 5 g in poly bottle

250, 500 mg in poly bottle

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.