Glutelins

Art. No.

G026

Appearance

White lyophilized solid

Description

Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014.
Glutelins are lyophilized from 50% Propanol-1 (v/v), 2 M Urea, 10 mM DTE, 50 mM Tris HCl, pH 7.5.

Reconstitution

Add 1 mL of liquid as specified below to the vial of lyophilized powder:
 
Albumins + globulins: water
Prolamins: 60% ethanol
Glutelins: water
 
Sonication for 10 min or incubation at ambient temperature for 1 h can improve the reconstitution, especially for prolamins.
After reconstitution, the solution should be stored in working aliquots, preferably at -20°C or below.

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.

Related Products

G024: Corn albumin and globulin
G025: Corn prolamin (Zein)