Alliinase Polyclonal Antibody
Product Specifications
Background
Alliinase are found in plants of the genus Allium, such as garlic and onions. 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. This tends to have a deterrent effect on the animal. The same reaction occurs when onion or garlic is cut with a knife in the kitchen.
Cross Reactivity
AlliumsativumL
Clonality
Polyclonal
Source
Rabbit
Applications
WB
Dilution
WB: 1:3000
Buffer
PBS, pH 7.4, containing 0.5%BSA, 0.02% sodium azide as Preservative and 50% Glycerol.
Molecular Weight
50
Storage Conditions
-20°C/1 year
Protein Weight
50
Available Sizes
Curated Selection
Explore Other Products
Discover premium biology products from our extensive collection of 20M+ items
