Trypsin Inhibitor, Ovomucoid (Egg White)

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. Unit Definition: 1mg 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). Activity: mg Trypsin inhibited by 1mg of Trypsin Inhibitor, Protein: As reported, Storage and Stability: Lyophilized 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.