T4385

Trypsin inhibitor from turkey egg white

Type II-T

• CAS Number: 9035-81-8
• EC Number: 232-906-9
• MDL number: MFCD00082102
• UNSPSC Code: 12352202

Properties

• 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

Description

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.

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.

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

View more information on Trypsin Inhibitor.

Safety Information

• pictograms: GHS08
• signalword: Danger
• hcodes: H317,H334
• pcodes: P261 - P272 - P280 - P284 - P302 + P352 - P333 + P313
• Hazard Classifications: Resp. Sens. 1 - Skin Sens. 1
• Storage Class: 11 - Combustible Solids
• wgk_germany: WGK 3
• flash_point_f: Not applicable
• flash_point_c: Not applicable
• ppe: Eyeshields, Gloves, type N95 (US)