• Product name

    Recombinant Wheat Gliadin protein (His tag)
  • Expression system

    Escherichia coli
  • Protein length

    Protein fragment
  • Animal free

  • Nature

    • Species

    • Predicted molecular weight

      19 kDa including tags
    • Additional sequence information

      Fused to a hexa-histidine tag. Epitopes correspond to the deamidated neo-epitopes, which in the natural antigen are formed by transglutaminase-mediated glutamine side chain deamidation.


Our Abpromise guarantee covers the use of ab124981 in the following tested applications.

The application notes include recommended starting dilutions; optimal dilutions/concentrations should be determined by the end user.

  • Applications

    Western blot



  • Form

  • Concentration information loading...

Preparation and Storage

  • Stability and Storage

    Shipped at 4°C. Store at +4°C short term (1-2 weeks). Upon delivery aliquot. Store at -20°C long term. Avoid freeze / thaw cycle.

    pH: 8.00
    Constituents: 0.48% HEPES, 20% Glycerol, 1.17% Sodium chloride

General Info

  • Alternative names

    • prolamin
  • Relevance

    Celiac disease is associated with a CD4+ T-cell response to epitopes of gliadin presented by HLA-DQ2 or -DQ8 class II MHC molecules. These epitopes are present in a 33-mer peptide of wheat alpha-gliadin, residues 56-88, which is resistant to digestion and forms a substrate for tissue transglutaminase (TG2), generating the glutamic acid residues essential for binding to HLA-DQ2. The alcohol soluble proteins (prolamins) from wheat, rye, barley and oats produce the harmful effect of coeliac disease or gluten sensitive enteropathy in humans by causing characteristic changes in the intestinal mucosa. Patients so affected must avoid eating these grains and replace them with rice, corn, potatoes, etc. Many gluten-free foods are produced industrially, thus several immunoassays have been developed for determination of gliadin in supposedly gluten-free foods.
  • Cellular localization

    Cytoplasmic; major seed storage protein in wheat.


ab124981 has not yet been referenced specifically in any publications.

Customer reviews and Q&As

1-3 of 3 Abreviews or Q&A


We received the following information from the lab regarding ab124981 :

The protein sequence was not designed in respect to the question whether the fragment shows sequence homologies with alpha/beta gliadin.

We cannot exclude that an anti-alpha/beta gliadin antibody recognizes this gliadin protein, but we also cannot confirm this. This must be evaluated by the customer.

As regards to thesecond question: The His-tag is attached to the C-terminus of the gliadin fragment, so the free C-terminal end is simply 'relocated' to the first His.

I hope this information is of help to you.

Read More


No, unfortunately we do not have an alpha/beta gliadin, just this gamma gliadin fragment. I have not heard back from the laboratory that supplies the antibody ab50602 to us regarding whether reactivity with gamma gliadin has be assessed. I think it is unlikely, given the differences between the amino acid sequences of alpha/beta and gamma. Here are links to them:

In any case, I am also still waiting to find out from the producer of the gamma gliadin fragment, ab124981, if it has any NH2 groups. I see three lysine residues in the full-length gamma gliadin sequence, but I do not know if they are also in the fragment. The terminus should be available for conjugation, in any case. I will send what I find out.

Read More


I am looking into the possibility of ab50602 cross-reacting with the gamma gliadin fragment ab124981. The antibody is raised against alpha/beta gliadin, which according to my alignment, does not share much sequence with gamma gliadin. I have asked the lab that produces the antibody to confirm and I will forward what they report.

I will also look into whether the fragment has any available COOH groups available for conjugation. The C terminus is occupied by the His tag but there may be glutamate or aspartate residues available.

Read More

For licensing inquiries, please contact

Sign up