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Product Information
Immunogen
Triticum aestivum flour protein extract
Host
Chicken
Clonality
Polyclonal
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)
Reactivity
Confirmed reactivity
Wheat gluten
Predicted reactivity
Wheat gluten
Not reactive in
No confirmed exceptions from predicted reactivity are currently known
Application examples
Additional information
Additional information
Antibodies were purified on immobilized wheat gluten
Background
Background
Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
Product citations
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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