ELISA Wheat Gliadin

Quantity:1g Product types:Native Protein Research areas:Cell Biology Target / Protein:Wheat Gliadin Applications:ELISA,WB,SDS-PAGE Biologically active:Not test Nature:Native Protein length:FµLl length protein Species of origin:Purified from wheat seed Purity:>95%(SDS-PAGE) Relevance:Gliadins are known for their role, along with glutenin, in the formation of gluten. It is slightly soluble in ethanol and contains only intramolecµLe disµLfide 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 ?, ?, and ? gliadins. Those with wheat-dependent (WD) exercise-induced anaphylaxis, WD urticaria and Baker's asthma are sensitive to ?-gliadins. Gliadin can also serve as a usefµL 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. Storage Buffer:70% Ethanol Form:Liquid Stability & Storage :Aliquot and store at -20? or -80?. Avoid repeated freeze/thaw cycles. Alias:N/A