Wheat gliadin
AS19 4331 | Clonality: Polyclonal | Host: Rabbit | Reactivity: wheat gliadin
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Product Information
Immunogen
Wheat Gliadin (Native Protein)
Host
Rabbit
Clonality
Polyclonal
Purity
>95%, Protein G purified to a total immunoglobulin G fraction.
Format
Liquid
Quantity
50 ĩg
Storage
Store at -20°C or -80°C, avoid repeated freeze-thaw cycles. Make aliquots to avoid repeated freeze-thaw cycles. Please remember to spin the tubes briefly prior to opening them to avoid any losses that might occur from material adhering to the cap or sides of the tube.
Tested applications
ELISA (ELISA), Western Blot (WB)
Recommended dilution
1 : 1000-1: 5000 (WB)
Expected | apparent MW
35 | 35 kDa
Reactivity
Confirmed reactivity
wheat gliadin
Not reactive in
No confirmed exceptions from predicted reactivity are currently known
Application examples
Application examples
Application example
2 and 10 µg of wheat flour were loaded/well and separated on 10 % SDS-PAGE and blotted 1h to PVDF using semi-dry transfer. Blot was blocked with 5 % milk for 2h/RT with agitation. Blot was incubated in the primary antibody at 2.µg/ml for 1h/RT with agitation in PBS-T. The antibody solution was decanted and the blot was rinsed briefly twice, then washed 4x in PBS-T at RT with agitation. Blot was incubated in matching secondary antibody (anti-rabbit IgG horse radish peroxidase conjugated) diluted to 1:50 000 in for 1h/RT with agitation. The blot was washed as above and developed with chemiluminescent detection reagent according to manufacture's instructions.
2 and 10 µg of wheat flour were loaded/well and separated on 10 % SDS-PAGE and blotted 1h to PVDF using semi-dry transfer. Blot was blocked with 5 % milk for 2h/RT with agitation. Blot was incubated in the primary antibody at 2.µg/ml for 1h/RT with agitation in PBS-T. The antibody solution was decanted and the blot was rinsed briefly twice, then washed 4x in PBS-T at RT with agitation. Blot was incubated in matching secondary antibody (anti-rabbit IgG horse radish peroxidase conjugated) diluted to 1:50 000 in for 1h/RT with agitation. The blot was washed as above and developed with chemiluminescent detection reagent according to manufacture's instructions.
Additional information
Additional information
Product contains a preservative: 0,03% Proclin 300 and 50% Glycerol, 10 mM PBS, pH 7,4
Background
Background
Wheat gliadin is a class of proteins being a main component of gluten fraction and present in wheat and other cereals.
Product citations
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