Gliadin from Wheat (C007B-172614)

Product Describtion:Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility.The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH).Product Application:Gliadin from wheat has been used inpeptic tryptic digestion to study the effect of in vitro gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)to prepare gliadin for antigliadin antibody assayas a standard for the quantification of gliadin levels to the picogram level by flow cytometry.

Specifications and Purity: Protein content ≥ 80%

MDL Number: MFCD00131160

PubChem CID: 17787981

Isomeric SMILES: C1CC(N(C1)C(=O)C(CCC(=O)N)NC(=O)C2CCCN2C(=O)C(CC3=CC=C(C=C3)O)N)C(=O)NC(CCC(=O)N)C(=O)O

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