Albumins and Globulins

Rice albumin and globulin

(saline soluble fraction)
Quantity Unit Price Status
5 mg 250 € Available
Documents
Art. No.
G027
Appearance
White lyophilized solid
Description
Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014.
Albumins and globulins are lyophilized from 0.4 M NaCl, 67 mM Na2HPO4, pH7.6.
Reconstitution
Add the volume of water or buffer specified in the certificate of analysis under aliquotation or the desired volume to the vial of lyophilized powder. Rotate vial gently until solid dissolves. After reconstitution, the solution should be stored frozen in working aliquots.
Storage
Store at -20°C, desiccate
Reference(s)
Ruh et al., J. Agric. Food Chem. 2014, 62:7604-11; 
Wieser et al., Cereal Chem. 1998, 75:644-50
Note
INTENDED FOR RESEARCH USE ONLY, NOT FOR USE IN HUMAN, THERAPEUTIC OR DIAGNOSTIC APPLICATIONS.

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