推荐产品
生物来源
rabbit
偶联物
peroxidase conjugate
抗体形式
fractionated antiserum
抗体产品类型
primary antibodies
克隆
polyclonal
表单
PBS solution
种属反应性
oats, rye, soy, barley
wheat
请勿与下列物质发生反应
rice, potato
技术
direct ELISA: 1:1,000
dot blot: 1:500
immunoblotting: suitable
运输
dry ice
储存温度
−20°C
靶向翻译后修饰
unmodified
基因信息
wheat ... LOC543191(543191) , LOC543191(543191) , Loc543191(543191)
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一般描述
Gliadin is a class of glutamine containing, alcohol soluble proteins separable from wheat and rye glutens known as the prolamins.
免疫原
天然和热处理的小麦醇溶蛋白
应用
Rabbit anti-gliadin (wheat)-peroxidase conjugate antibody can be used for immunoblot and ELISA(1:1000).
生化/生理作用
醇溶蛋白是一类含有谷氨酰胺的醇溶性蛋白质，来自于小麦和黑麦麦麸，又称为谷醇溶蛋白。这些蛋白质与人乳糜泻和谷蛋白敏感性肠病的有害作用有关，可引起小肠粘膜的特征性改变。在这种情况下，通常建议严格遵守无麸质饮食。
Gliadin proteins are associated with the harmful effects of celiac disease and gluten sensitive enteropathy in humans, causing characteristic changes in the small intestinal mucosa. In such cases, strict compliance to a gluten-free diet is usually recommended.
外形
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 1% bovine serum albumin and 0.05% MIT
制备说明
Prepared by the two-step glutaraldehyde method described by Avrameas, S., et al., Scand. J. Immunol., 8, Suppl. 7, 7 (1978).
免责声明
Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.
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警示用语：
Danger
危险声明
危险分类
Resp. Sens. 1 - Skin Sens. 1
储存分类代码
12 - Non Combustible Liquids
WGK
WGK 2
闪点(°F)
Not applicable
闪点(°C)
Not applicable
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Evaluation of the applicability of two different immunoassays for the detection of wheat gluten in baby foods.
Avila, C., & Quesada, A. R.
Biochemistry and Molecular Biology Education, 28(5), 261-264 (2000)
W Weiss et al.
Electrophoresis, 14(8), 805-816 (1993-08-01)
In order to identify and characterize the wheat grain allergens involved in bakers' asthma, proteins were sequentially extracted from whole-meal flour. The polypeptide composition of the individual solubility fractions (albumin/globulin, gliadin and glutenin) was analyzed by sodium dodecyl sulfate-gel electrophoresis
Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A review
Ortolan F and Steel CJ
Comprehensive Reviews in Food Science and Food Safety, 16(3), 369-381 (2017)
Celiac Disease: celiac sprue, gluten-sensitive enteropathy
Gheller-Rigoni AI, et al.
Clinical Medicint and Research, 2(1), 71-72 (2004)
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