BackgroundGliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Both of these proteins are necessary to allow bread to rise properly in baking. They are also 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.
DescriptionWheat Gliadin Polyclonal Antibody. Unconjugated. Raised in: Rabbit.
FormulationLiquid. 0.03% Proclin 300, 50% Glycerol, 0.01M PBS, PH 7.4.
SpecificityPlant
IsotypeIgG
Purification>95%, Protein G purified
ImmunogenWheat Gliadin (Native Protein)
StorageShipped at 4°C. Upon delivery aliquot and store at -20°C (short-term) or -80°C (long-term). Avoid repeated freeze.
Alternative NamesWheat Gliadin
ApplicationELISA, WB; Recommended dilution: WB:1:1000-1:5000