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Home / Proteins & Peptide

Wheat Gliadin

SKU : BHP10506528

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CUSABIO TECHONOLOGY LLC

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Mfr.No.	CSB-NP004501Pl
Alternative Names	N/A
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.
Source	Purified from Wheat seed
Form	Liquid
Protein Name	Wheat Gliadin
Bioactivity	Not test

Research Area	Cell Biology

Purity	>95% (SDS-PAGE)
Storage	Aliquot and store at 25℃.
Storage Buffer	70% Ethanol

Applications	SDS, ELISA, WB

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SKU	Supplier No.	Size	Your price	Quantity
BHP10506528	CSB-NP004501Pl	1g	$16		Add to Cart

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