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Available ordering format
Liquid at 1 µg/µl in PBS pH 7.2 + 0.1 % sodium azide
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Immunogen
Triticum aestivum flour protein extract
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Raised in
Hen
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Clonality
Polyclonal
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Clone
Polyclonal
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Purification
Affinity purified IgY
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How to reconstitute
See included datasheet or contact our support service
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Storage condition
store at 4°C; make aliquots to avoid working with a stock. Please, remember to spin tubes briefly prior to opening them to avoid any losses that might occur from liquid material adhering to the cap or sides of the tubes.
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Verified applications
ELISA (ELISA), Western blot (WB)
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Connected products
antibodies to food proteinsPlant protein extraction bufferSecondary antibodies
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Recommended dilutions for use
0.1-0.5 µg/ml (WB), 0.5- 2 µg/ml (capture ELISA)
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Molecular weight expected аpparent
see datasheet
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Verified reactivity
wheat gluten
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Possible reactivity
wheat gluten
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No reactivity
no confirmed exceptions from predicted reactivity known in the moment
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Supplementary information
to be added when available
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References
to be added when available
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Scientific context
Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
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Notes
Antibodies were purified on immobilized wheat gluten.
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Protein number
Refer to NCBI
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TAIR number
Refer to NCBI
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