AS09 571 | Clonality: Polyclonal | Host: Hen | Reactivity: Triticum aestivum
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Triticum aestivum flour protein extract
Purity Immunogen affinity purified IgY in PBS pH 7.2. Contains 0.1 % sodium azide.
Format Liquid at 1 ĩg/ĩl
Quantity 100 ĩl
Storage Store at 4°C; make aliquots to avoid working with a stock. 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), Immunolocalization (IL), Western blot (WB)
Recommended dilution 0,5- 2 ĩg/ml (capture ELISA), 0,1-0,5 ĩg/ml (WB)
Confirmed reactivity Wheat gluten
Predicted reactivity Wheat gluten
Not reactive in No confirmed exceptions from predicted reactivity are currently known
Additional information Antibodies were purified on immobilized wheat gluten
Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
Selected references Ogawa & Matsumura (2021) Revealing 3D structure of gluten in wheat dough by optical clearing imaging. Nat Commun. 2021 Mar 17;12(1):1708. doi: 10.1038/s41467-021-22019-0. PMID: 33731714. (Immunolocalisation)
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