Wheat Gliadin

Code CSB-NP004501Pl
Product Type Native Protein
Size $15Purchase it in Cusabio online store
(only available for customers from the US)
Lead Time 2 weeks
Relevance Gliadins are known for their role, along with glutenin, in the formation of gluten. It is slightly soluble in ethanol and contains only intramolecule disulfide links. These proteins are essential to giving bread the ability to rise properly and fix it\\\'s shape in baking. They are also some of the best examples of food-derived pathogenesis. People with gluten-sensitive enteropathy (the severe form of which is coeliac disease) are sensitive to α, β, and γ gliadins. Those with wheat-dependent (WD) exercise-induced anaphylaxis, WD urticaria and Baker\\\'s asthma are sensitive to ω-gliadins. Gliadin can also serve as a useful delivery method for sensitive enzymes (such as superoxide dismutase, which is fused with gliadin to form glisodin) -- this helps protect them from stomach acids that cause breakdown.
Image
  • (Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

Tested Applications ELISA, WB, SDS-PAGE
Form Liquid
Storage Buffer 70% Ethanol
Alias N/A
Biological_Activity Not test
Purity >95% (SDS-PAGE)
Sequence Full length protein
Research Area Cell Biology
Source Purified from Wheat seed
Protein Names Wheat Gliadin
Storage Aliquot and store at 25℃.
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