Recombinant Wheat Gliadin protein (His tag) (ab124981)
Key features and details
- Expression system: Escherichia coli
- Suitable for: WB, ELISA, SDS-PAGE
Description
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Product name
Recombinant Wheat Gliadin protein (His tag) -
Expression system
Escherichia coli -
Protein length
Protein fragment -
Animal free
No -
Nature
Recombinant -
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Species
Wheat -
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.
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Associated products
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Related Products
Specifications
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.
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Applications
Western blot
ELISA
SDS-PAGE
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Form
Liquid -
Concentration information loading...
Preparation and Storage
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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
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Alternative names
- prolamin
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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.
Protocols
To our knowledge, customised protocols are not required for this product. Please try the standard protocols listed below and let us know how you get on.
Datasheets and documents
References (0)
ab124981 has not yet been referenced specifically in any publications.