Anti-Wheat gluten

Wheat(Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive

Chicken

Wheat gluten

Triticum aestivumflour protein extract

Polyclonal

ELISA (ELISA), Immunolocalization (IL), Western blot (WB)

0.5- 2 µg/mL (capture ELISA), 0.1-0.5 µg/mL (WB)

Immunogen affinity purified IgY in PBS pH 7.2. Contains 0.1 % sodium azide.

Liquid at 1 µg/µL

Ogawa& Matsumura (2021) Revealing 3D structure of gluten in wheat dough by optical clearing imaging. Nat Commun. 2021 Mar 17;12(1):1708. doi: 10.1038/s41467-021-22019-0. PMID: 33731714. (Immunolocalisation)

Store at 4°C; make aliquots to avoid working with a stock. Please remember to spin the tubes briefly prior to opening them to avoid any losses that might occur from material adhering to the cap or sides of the tube.

No confirmed exceptions from predicted reactivity are currently known