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| Code | CSB-NP004501Pl |
| Product Type | Native Protein |
| Size | 16 |
| 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. |
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| Form | Liquid |
| 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°C. |
| Still Have Questions? | Leave a Message or Start an on-line Chat |
I would like to use this protein as a control for acid-PAGE.
Is this preparation suitable for this kind of application and do you have any recommendations for its use? Do you know the MW that can be expected for acid-PAGE of this protein?
Is this product supplied as a clear liquid or does it have a color to it or is it hazy?
Regarding your protein CSB-NP004501Pl, could you please advise on the concentration of the current lot?
What is the concentration? Is it suitable as standard for Elisa?
Would you happen to know the concentration of the current lot on hand?
What type of buffer is it in?
This buffer of the product is 70% ethanol.
