Natural Wheat Protein with Defined Allergen Content (Water Soluble) NA-TAWE-1

Allergen: Triticum aestivum, Wheat

Volume: 1ml

Source: Blanched Wheat flour

Mol. Wt: Tri a 14: 9kD; Tri a 15; Tri a 17: 56kD; Tri a 20: 35-38kD; Tri a 28-30: 13-16kD; Tri a 34, Tri a 36: 40kD; Tri a 40: 16kD.

LC-MS/MS: See product insert.

Concentration: See product insert.

Formulation: Preservative-free and carrier-free in 0.1M KCl, 20mM Tris pH 8.0, 5mM EDTA.

Storage: Store at -20ºC. Do not allow product to remain at 4°C or room temperature for extended periods of time. Re-freeze unused portion and aliquot into smaller quantities if necessary to avoid freeze/thaw cycles.

Notes:
(1) Relative abundance results are based on label-free quantification of precursor peptide ion intensity (peak area, incl. unique + razor peptides) using Proteome Discoverer 2.2 algorithms.
(2) Calculations of relative abundance can be variable and depend on multiple factors such as sample complexity, instrument resolution and analysis software.

Product Resources: Natural Wheat Flour Protein (Water-soluble) Certificate of Analysis

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