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You are here:Home » Molecular Biology » MB-Protease Inhibitors » Trypsin Inhibitor, Ovomucoid (Egg White)

Trypsin Inhibitor, Ovomucoid (Egg White)


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Ovomucoids are the glycoprotein protease-inhibitors of avian egg white. There are several protease inhibitors in egg white. One acts upon ficin and papain; another, ovoinhibitor is a significant contaminant of crude ovomucoid preparations and acts upon bovine trypsin and chymotrypsin as well as porcine elastase and fungal proteinase.
Catalog #T8682
Unit Definition1mg inhibits at least 1.2mg trypsin with at least 180U/mg. (1 unit of Trypsin hydrolyzes 1micromole of TAME/min at 25ºC, pH 8.2, in the presence of 0.1M calcium).
Activitymg Trypsin inhibited by 1mg of Trypsin Inhibitor
ProteinAs reported
Storage and StabilityLyophilized powder is stored at 4°C. Reconstitute to nominal volume by adding sterile dH2O. Product is stable for 6 months after receipt at 4°C.
CAS Number9035-81-8
Molecular Weight28kD
SourceEgg White
FormSupplied as a dialyzed, lyophilized powder.
Important NoteThis product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.
Alternate namesEgg White

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