Gliadin protein (30R-3098)
Purified native Gliadin protein
Overview
Overview
| Species | Wheat |
|---|---|
| Protein Type | Native |
| Applications | ELISA, SDS-PAGE, WB |
Images
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel. (30R-3098)
Specifications
| Source | Wheat seed |
|---|---|
| Form & Buffer | Supplied in liquid form in 70% Ethanol |
Storage & Safety
| Storage | Aliquot and store at RT ( approx. 25 deg C) DO NOT REFRIGERATE! |
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General Information
| Biological Significance | 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 alpha, beta, and gamma gliadins. Those with wheat-dependent (WD) exercise-induced anaphylaxis, WD urticaria and Baker's asthma are sensitive to omega-gliadins. |
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