Wheat gluten

315 €

AS09 571 | clonality: polyclonal | host: hen | reactivity: Triticum aestivum

product information

background

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

immunogen

Triticum aestivum flour protein extract

antibody format

hen;

polyclonal;

affinity purified IgY at 1 µg/µl in PBS pH 7.2 + 0.1 % sodium azide;

liquid;

quantity

100 µl

storage

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.

tested applications

ELISA (ELISA), Western blot (WB)

related products

antibodies to food proteins

additional information

Antibodies were purified on immobilized wheat gluten.

application information
recommended dilution		0.1-0.5 µg/ml (WB), 0.5- 2 µg/ml (capture ELISA)
expected \| apparent MW		n.a.
confirmed reactivity		wheat gluten
predicted reactivity		wheat gluten
not reactive in		no confirmed exceptions from predicted reactivity known in the moment
additional information		to be added when available
selected references		to be added when available

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