Product Name
Wheat gluten
Immunogen
Triticum aestivum flour protein extract
Background
Wheat (Triticum aestivum) gluten consists of storage proteins known as gliadin and glutenin. Some individuals in population are gluten sensitive
Purity
Immunogen affinity purified IgY in PBS pH 7.2. Contains 0.1 % sodium azide.
Reactivity
Triticum aestivum
Confirmed reactivity
Wheat gluten
Predicted reactivity
Wheat gluten
Not reactive in
No confirmed exceptions from predicted reactivity are currently known
Tested applications
ELISA (ELISA), Immunolocalization (IL), Western blot (WB)
Recommended dilution
0.5- 2 µg/ml (capture ELISA), 0.1-0.5 µg/ml (WB)
Storage
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.
Datasheet 
