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Anti-Wheat gluten

CAT: 0451-AS09 571Size: 100 µLDry Ice: NoHazardous: No
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CAT#:0451-AS09 571Size:100 µL
Selected
24/48H Stock Items & 2 to 6 Weeks non Stock Items.
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Background
Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
CAS Number
9007-83-4
HS Code
38221900
Host
Chicken
Reactivity
Wheat gluten
Not reactive in
No confirmed exceptions from predicted reactivity are currently known
Immunogen
Triticum aestivum flour protein extract
Clonality
Polyclonal
Applications
ELISA (ELISA), Immunolocalization (IL), Western blot (WB)
Field of Research
Food Proteins/Allergens
Dilution
0.5- 2 µg/ml (capture ELISA), 0.1-0.5 µg/ml (WB)
Purity
Immunogen affinity purified IgY in PBS pH 7.2. Contains 0.1 % sodium azide.
Format
Liquid at 1 µg/µl
Additionnal Information
Antibodies were purified on immobilized wheat gluten
References & Citations
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)
Storage Conditions
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.
Prediction Reactivity
Wheat gluten
Product Datasheet
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