銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€銆€鐢�(ch菐n)鍝佽┏绱�(x矛)浠嬬垂
| 銆€銆€銆€鐢�(ch菐n)鍝佸悕绋� | Wheat Gliadin |
| 銆€銆€銆€ 绱斿害 | >95% |
| 銆€銆€銆€銆€褰㈡厠(t脿i) | Liquid |
鐢�(ch菐n)鍝佸悕绋�:Wheat Gliadin
鍒ュ悕:Gliadins are known for their role, along with glutenin, in theformation of gluten. It is slightly soluble in ethanol and contains onlyintramolecule disulfide links. These proteins are essential to giving bread theability to rise properly and fix it's s
鐢�(ch菐n)鍝侀鍨�:Native protein
瀹夸富:Purified from wheat seed
鎳�(y墨ng)鐢�:SDS-PAGE,WB,ELISA,etc.
闂�(gu膩n)鑱�(li谩n):Gliadins are known for their role, along with glutenin, in theformation of gluten. It is slightly soluble in ethanol and contains only intramoleculedisulfide links. These proteins are essential to giving bread the ability torise properly and fix it's s
绶╂矕娑�:70%Ethanol
褰㈡厠(t脿i):Liquid
璨瓨绌�(w臎n)瀹氭€�:Aliquot and store at -20鈩� or -80鈩�. Avoid repeated freeze / thaw cycles.
銆€銆€銆€銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 銆€ 铔嬬櫧瀹氬埗鏈嶅嫏(w霉)浠嬬垂
