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.
Applications:Suitable for use in Western Blot.
Other applications not tested.
Recommended Dilution:Western Blot: 1:3000Optimal dilutions to be determined by the researcher.
Storage and Stability:May be stored at 4°C for short-term only.
Aliquot to avoid repeated freezing and thawing.
Store at -20°C.
Aliquots are stable for 12 months after receipt.
For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
仕様
Size：30ul
Host：rabbit
Grade：Affinity Purified
Purity：Purified by immunoaffinity chromatography.
Form：Supplied as a liquid in PBS, pH 7.4, 0.02% sodium azide, 50% glycerol.
Specificity：Recognizes endogenous and recombinant Alliinase proteins. Species Crossreactivity: Allium sativum L
Isotype：IgG
Calc Applications Abbrev：WB
Immunogen：Purified protein corresponding to Alliinase.
