Wheat gluten

AS09 571 | Clonality: Polyclonal | Host: Hen | Reactivity: Triticum aestivum

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 µg/µl

Quantity 100 µl

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 µg/ml (capture ELISA), 0,1-0,5 µg/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

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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Clonality:	Polyclonal
Format:	Liquid at 1 µg/µl
Host:	Chicken
immunogen:	Triticum aestivum flour protein extract
Purity:	Immunogen affinity purified IgY in PBS pH 7.2. Contains 0.1 % sodium azide.
Quantity:	100 µl
recommended dilution:	0,5- 2 µg/ml (capture ELISA), 0,1-0,5 µg/ml (WB)
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)
additional information:	Antibodies were purified on immobilized wheat gluten
All 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)
background:	Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
Confirmed reactivity:	Wheat gluten
predicted reactivity:	Wheat gluten
not reactive in:	No confirmed exceptions from predicted reactivity are currently known