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{{/_source.additionalInfo}}Anti-Wheat gluten
(Cat#: AS09 571)
Description
- 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 dilutions: 0.5- 2 µg/ml (capture ELISA), 0.1-0.5 µg/ml (WB)
- Confirmed reactivity: Wheat gluten
- Not reactive in: No confirmed exceptions from predicted reactivity are currently known
- Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
- 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)