Natural Wheat Gliadin – Tri a 20-21 (NA-TAG-1)

Allergen: Tri a 20-21 (natural Wheat Gliadin)

Unit: 200µg

Source: Bleached wheat flour (Triticum aestivum)

Mol. Wt: Ranging from 35-38kD.

Purification: Purified from wheat extract by multi- step chromatography. Purity > 95 % by SDS-PAGE, reducing conditions.

Concentration: See product insert.

Formulation: Preservative-free and carrier-free in 0.3M NaCl, 1X PBS pH 7.20, 50mM Arginine, 10% Glycerol. Sterile filtered.

Storage: Store at -20◦C. Re-freeze unused portion and aliquot into smaller quantities to avoid freeze/thaw cycles. Gently defrost at room temperature.

Notes: (1) Mix contents thoroughly by vortex post thaw. (2) Keep product at 4C post thaw, as the protein adheres to the tube at room temperature. Freeze back the unused portion.

Product Resources: Natural Wheat Gliadin Certificate of Analysis

Allergens are provided for research and commercial use in vitro: not for human in vivo or therapeutic use.