产品详情
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Product Name
Alliinase Rabbit pAb
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Gene ID
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SwissProt ID
Q01594
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Gene Name
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Alternative Names
Alliin lyase 1
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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.
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Research Field
Epigenetics and Nuclear Signaling
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Product Categories
Primary antibody
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Host
Rabbit
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Reactivity
Plants
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Application
WB
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Dilution Ratio
WB: 1/500-1/1000
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Molecular Weight
Calculated MW: 56 kDa; Observed MW: 50 kDa
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Clonality
Polyclonal Antibody
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Clonality No.
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Isotype
IgG
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Immunogen
Purified Protein
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Purification
Affinity Purified
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Conjugation
Unconjugated
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Modification
Unmodified
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Form
Liquid
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Buffer System
Liquid in PBS containing 50% glycerol, 0.5% BSA and 0.02% sodium azide, pH 7.3.
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Storage
Store at 4°C short term. Aliquot and store at -20°C long term. Avoid freeze/thaw cycles.
应用缩写
WB:蛋白质印迹法IHC-P:石蜡切片样本的免疫组织化学法IHC-F:冰冻切片样本的免疫组织化学法ICC/IF:免疫细胞荧光 IP:免疫沉淀法FC:流式细胞术ChIP:染色质免疫沉淀法ELISA:酶联免疫吸附测定
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