Alliinase Polyclonal Antibody - RA21816

Alliinase Polyclonal Antibody

Sizes: 50μL, 100μL

Catalogue Numbers: RA21816-50, RA21816-100

Citations, Manuals and MSDS Available upon request.

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.

Condition: PBS, pH 7.4, containing 0.5%BSA, 0.02% sodium azide as Preservative and 50% Glycerol.

Storage Instructions: -20°C/1 year

Recommended dilutions: WB: 1:3000

Applications: WB

Species Cross-Reactivity: AlliumsativumL

Protein MW (KDa): 50

Source: Rabbit

Research Use Only