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Conglutin gamma | lupin-specific globulin

AS08 335  |  Clonality: Polyclonal  |  Host: Rabbit  |  Reactivity: Lupinus luteus

Conglutin gamma | lupin-specific globulin in the group Antibodies for Plant/Algal  / Food Proteins/Allergens at Agrisera AB (Antibodies for research) (AS08 335)

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Product name, number (Agrisera, Sweden)

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Product Information

Immunogen

native protein isolated from lupin seeds

Host Rabbit
Clonality Polyclonal
Purity serum
Format Lyophilized
Quantity 50 µl
Reconstitution For reconstitution add 50 µl of sterile water.
Storage Store lyophilized/reconstituted at -20°C; once reconstituted make aliquots to avoid repeated freeze-thaw cycles. Please, remember to spin tubes briefly prior to opening them to avoid any losses that might occur from lyophilized material adhering to the cap or sides of the tubes.
Tested applications Western blot (WB)
Recommended dilution 1 : 1000 (WB)
Expected | apparent MW

33 | 18 kDa in a presence of DTT

Reactivity

Confirmed reactivity Lupinus luteus
Predicted reactivity Lupinus albus, Lupinus angustifolius
Not reactive in No confirmed exceptions from predicted reactivity are currently known.

Application examples

Additional information

Related products

Background

Background

Conglutin gamma, an oligomeric protein, is one of storage proteins of lupin seeds, called also lupin-specific globulin.

Product citations

Selected references Villa et al. (2020). Immunoreactivity of Lupine and Soybean Allergens in Foods as Aected by Thermal Processing. Foods. 2020 Feb 27;9(3). pii: E254. doi: 10.3390/foods9030254.
Tomczak et al. (2019). Differences in the immunoreactivity of milk from local farms and from points of purchase. Eur Food Res Technol, Nov 2019.
Foley et al. (2015). Analysis of conglutin seed storage proteins across lupin species using transcriptomic, protein and comparative genomic approaches. BMC Plant Biol. 2015 Apr 19;15:106. doi: 10.1186/s12870-015-0485-6.
Czubiński et al. (2015). Digestion susceptibility of seed globulins isolated from different lupin species. European Food Research and Technology pp 1-13.

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