Alliinase Rabbit pAb

Sizes: 50μL, 100μL

Catalogue Numbers: EA025-50, EA025-100

Citations, Manuals and MSDS Available upon request.

Background: Alliinase is responsible for catalyzing chemical reactions that produce the volatile chemicals that give these foods their flavors, odors, and tear-inducing properties. Alliinases are part of the plant's defense against herbivores. Alliinase is normally sequestered within a plant cell, but, when the plant is damaged by a feeding animal, the alliinase is released to catalyze the production of the pungent chemicals.

Source: Rabbit

Applications: WB

Dilution: WB 1:3, 000

Reactivity: Allium sativum L

Immunogen: Purified Protein

Storage and Stability: PBS with 0.02% sodium azide and 50% glycerol pH 7.4. Store at -20°C. Avoid repeated freeze-thaw cycles.

Clonality: Polyclonal

Isotype: IgG

Concentration: 1mg/mL

Observed Band (KD): 50kDa

Research Use Only