Alliinase polyclonal antibody
Product Specifications
Background
Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.
CAS Number
9007-83-4
Structure Composition
Liquid in PBS containing 50% glycerol, 0.5% BSA and 0.02% sodium azide, pH 7.3.
Product Name Alternative
Alliin lyase 1
Swiss Prot
Q01594
Reactivity
Plants
Immunogen
Purified Protein
Conjugation
Unconjugated
Applications
WB
Dilution
WB: 1/500-1/1000
Purity
Affinity Purified
Modification
Unmodified
Molecular Weight
Calculated MW: 56 kDa; Observed MW: 50 kDa
Storage Conditions
Store at 4°C short term. Aliquot and store at -20°C long term. Avoid freeze-thaw cycles.
Notes
For research use only, not for use in diagnostic procedure.
Specificity
IgG
Applications Notes
Western blot analysis of Alliinase in purified alliinase lysates using Alliinase antibody.
Host or Source
Rabbit
Available Sizes
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