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生物源
rabbit
共軛
peroxidase conjugate
抗體表格
fractionated antiserum
抗體產品種類
primary antibodies
無性繁殖
polyclonal
形狀
PBS solution
物種活性
oats, rye, soy, barley
wheat
應無反應活性
rice, potato
技術
direct ELISA: 1:1,000
dot blot: 1:500
immunoblotting: suitable
運輸包裝
dry ice
儲存溫度
−20°C
目標翻譯後修改
unmodified
基因資訊
wheat ... LOC543191(543191) , LOC543191(543191) , Loc543191(543191)
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一般說明
Gliadin is a class of glutamine containing, alcohol soluble proteins separable from wheat and rye glutens known as the prolamins.
免疫原
天然和热处理的小麦醇溶蛋白
應用
Rabbit anti-gliadin (wheat)-peroxidase conjugate antibody can be used for immunoblot and ELISA(1:1000).
生化／生理作用
醇溶蛋白是一类含有谷氨酰胺的醇溶性蛋白质，来自于小麦和黑麦麦麸，又称为谷醇溶蛋白。这些蛋白质与人乳糜泻和谷蛋白敏感性肠病的有害作用有关，可引起小肠粘膜的特征性改变。在这种情况下，通常建议严格遵守无麸质饮食。
Gliadin proteins are associated with the harmful effects of celiac disease and gluten sensitive enteropathy in humans, causing characteristic changes in the small intestinal mucosa. In such cases, strict compliance to a gluten-free diet is usually recommended.
外觀
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 1% bovine serum albumin and 0.05% MIT
準備報告
Prepared by the two-step glutaraldehyde method described by Avrameas, S., et al., Scand. J. Immunol., 8, Suppl. 7, 7 (1978).
免責聲明
Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.
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訊號詞
Danger
危險聲明
危險分類
Resp. Sens. 1 - Skin Sens. 1
儲存類別代碼
12 - Non Combustible Liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
Not applicable
閃點（°C）
Not applicable
W Weiss et al.
Electrophoresis, 14(8), 805-816 (1993-08-01)
In order to identify and characterize the wheat grain allergens involved in bakers' asthma, proteins were sequentially extracted from whole-meal flour. The polypeptide composition of the individual solubility fractions (albumin/globulin, gliadin and glutenin) was analyzed by sodium dodecyl sulfate-gel electrophoresis
Celiac Disease: celiac sprue, gluten-sensitive enteropathy
Gheller-Rigoni AI, et al.
Clinical Medicint and Research, 2(1), 71-72 (2004)
Evaluation of the applicability of two different immunoassays for the detection of wheat gluten in baby foods.
Avila, C., & Quesada, A. R.
Biochemistry and Molecular Biology Education, 28(5), 261-264 (2000)
T Laube et al.
Biosensors & bioelectronics, 27(1), 46-52 (2011-07-19)
Gliadin is a constituent of the cereal protein gluten, responsible for the intolerance generated in celiac disease. Its detection is of high interest for food safety of celiac patients, since the only treatment known until now is a lifelong avoidance
Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A review
Ortolan F and Steel CJ
Comprehensive Reviews in Food Science and Food Safety, 16(3), 369-381 (2017)
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