Plant/Algal cell antibodies / Food proteins

product information

Wheat  (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive

Triticum aestivum flour protein extract

store at 4°C; make aliquots to avoid working with a stock. Please, remember to spin tubes briefly prior to opening them to avoid any losses that might occur from liquid material adhering to the cap or sides of the tubes.

ELISA (ELISA), Western blot (WB)

antibodies to food proteins

Antibodies were purified on immobilized wheat gluten.

application information

0.1-0.5 µg/ml  (WB), 0.5- 2 µg/ml  (capture ELISA)

n.a.

wheat gluten

wheat gluten

no confirmed exceptions from predicted reactivity known in the moment

to be added when available

to be added when available