Prolamins

Oat prolamin (Avenin)


(ethanol soluble fraction)

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5 mg 195 € available


Documents
Art. No. G034
Appearance White lyophilized solid
Description Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014.
Prolamins are lyophilized from 60% ethanol.
Reconstitution Add the volume of water or buffer specified in the certificate of analysis under aliquotation 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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